Stuffed Peppers | Italian Recipes
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Stuffed peppers are a classic Italian dish that beautifully combines vibrant bell peppers with a hearty filling of seasoned meat, rice, and aromatic herbs. This dish is not only visually appealing but also packed with flavors that will satisfy your taste buds. Whether served for a family dinner or as a comforting meal on a chilly evening, these stuffed peppers are sure to become a favorite in your household. They are versatile and can be customized with various ingredients, making them a delightful option for any occasion.
Difficulty: Intermediate
Prep Time: 20 mins
Cook Time: 35 mins
Rest Time: 5 mins
Total Time: 1 hr
Cooking Temp: 190°C
Estimated Cost: $18
Calories: 300 kcal per serving
Best Season: Year-round
Table of Contents
Description:
These savory stuffed peppers are a delicious and hearty meal option, featuring tender bell peppers filled with a mixture of ground meat, rice, vegetables, and flavorful herbs. The peppers are baked until they are tender and the filling is cooked to perfection, creating a mouthwatering combination that is both satisfying and nutritious. Topped with melted cheese and served with a side salad, these stuffed peppers are perfect for family dinners or as a comforting dish for special occasions. They not only deliver on taste but also offer a colorful presentation, making them a great centerpiece for your dining table.
Ingredients:
- 4 large bell peppers (any color)
- 1 lb ground beef or turkey
- 1 cup cooked rice (white or brown)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped
Instructions:
- Preheat your oven: Preheat the oven to 190°C and lightly grease a baking dish.
- Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in the prepared baking dish.
- Cook the filling: In a large skillet over medium heat, add a drizzle of olive oil and sauté the diced onion and minced garlic until softened, about 3-4 minutes. Add the ground beef or turkey, cooking until browned. Drain excess fat if necessary.
- Combine filling ingredients: Stir in the cooked rice, diced tomatoes (with juices), Italian seasoning, salt, and pepper. Cook for an additional 2-3 minutes until heated through.
- Stuff the peppers: Spoon the filling into each bell pepper, packing it in gently. Top each pepper with shredded mozzarella cheese.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.
- Serve: Remove from the oven, garnish with fresh parsley, and serve hot.
Nutrition Facts (per serving)
- Calories: 300 kcal
- Calories from Fat: 150 kcal
- Total Fat: 17g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 400mg
- Potassium: 600mg
- Total Carbohydrate: 20g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 20g
- Vitamin A: 800 IU
- Vitamin C: 80 mg
- Calcium: 150 mg
- Iron: 3 mg
- Vitamin D: 0 IU
- Vitamin E: 1 mg
- Vitamin K: 10 mcg
- Thiamin: 0.1 mg
- Riboflavin: 0.2 mg
- Niacin: 4 mg
- Vitamin B6: 0.2 mg
- Folate: 30 mcg
- Vitamin B12: 2 mcg
- Phosphorus: 200 mg
- Magnesium: 30 mg
- Zinc: 4 mg
- Copper: 0.1 mg
- Manganese: 0.3 mg
Notes:
- Storage: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Customization: Feel free to add chopped vegetables like zucchini or mushrooms to the filling for extra nutrition. You can also use quinoa instead of rice for a healthier option.
- Make Ahead: Prepare the stuffed peppers a day in advance, cover, and refrigerate until ready to bake.
- Serving Suggestion: Serve with a side of marinara sauce for dipping or drizzling to enhance the flavor.
