Italian Stuffed Beef Sausage Bell Peppers Recipes

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ITALIAN-STYLE STUFFED PEPPERS



Italian-Style Stuffed Peppers image

Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. It's comfort food kicked up a notch--and gluten free!

Provided by Classico

Categories     Trusted Brands: Recipes and Tips     Classico® Pasta Sauce

Time 1h45m

Yield 4

Number Of Ingredients 13

4 large green bell peppers, cut in half lengthwise, seeds removed
1 pound ground beef sirloin
4 ounces ground Italian sausage
1 cup cooked brown rice
1 teaspoon dried Italian seasoning
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 clove garlic, minced
¼ cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 (24 ounce) jar Classico® Tomato and Basil Pasta Sauce, divided
2 cups shredded part-skim mozzarella cheese
Fresh chopped parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
  • Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
  • Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
  • Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
  • Remove from oven. Remove foil and top each pepper with shredded cheese.
  • Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 638 calories, Carbohydrate 37.3 g, Cholesterol 171.5 mg, Fat 32.7 g, Fiber 6.6 g, Protein 48.2 g, SaturatedFat 14.4 g, Sodium 1411.3 mg, Sugar 13.1 g

BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)



Braciola - Braciole (Italian Stuffed Beef Rolls) image

Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.

Provided by jenpalombi

Categories     Steak

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb top round steak
4 slices mozzarella cheese
1/4 cup freshly grated parmesan cheese
2 tablespoons garlic powder
salt and pepper, to taste
2 tablespoons olive oil
28 ounces pasta sauce

Steps:

  • Pound the steak very thin and cut into 4 pieces.
  • Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
  • Roll each piece up tightly and secure with a string.
  • Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
  • Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
  • Remove the strings and serve.
  • (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).

ITALIAN STUFFED BEEF & SAUSAGE BELL PEPPERS



Italian Stuffed Beef & Sausage Bell Peppers image

Make and share this Italian Stuffed Beef & Sausage Bell Peppers recipe from Food.com.

Provided by Denver cooks

Categories     Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

8 large green peppers, cut lengthwise and cleaned out
1 lb hot Italian sausage, crumbled
1 lb ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cups canned tomatoes
1 cup cooked rice
2 teaspoons italian seasoning
salt & fresh ground pepper (to taste)
1/2 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
1 (8 ounce) can Italian-style tomato sauce

Steps:

  • Saute beef, sausage and onion until browned.
  • Add garlic and saute 3 minutes Drain fat. Add tomatoes and seasonings.
  • Simmer to bring out flavors.
  • Add rice.
  • Stuff peppers.
  • Sprinkle with mozzarella and parmesan cheese.
  • Bake in a casserole with some tomato sauce underneath peppers at 350 deg. for 30 to 40 minute until peppers are tender.

Nutrition Facts : Calories 457.1, Fat 27.9, SaturatedFat 10.9, Cholesterol 81.9, Sodium 1104.7, Carbohydrate 23.8, Fiber 4.2, Sugar 8.2, Protein 28.4

ITALIAN STUFFED BELL PEPPERS



Italian Stuffed Bell Peppers image

A tasty twist on ground beef stuffed bell peppers. You won't believe how simple but GOOD these are. The red peppers (to us) are the best.

Provided by Stephie Biggs

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 -4 bell peppers, cut in half and seeded (red, green or yellow)
1 lb ground beef
1 (14 ounce) jar of your favorite spaghetti sauce
1/2 cup uncooked instant rice
1 1/2 cups French-fried onions, divided
1/4 cup sliced or chopped black olives
1 cup shredded cheese, any kind
2 tablespoons hot sauce

Steps:

  • Brown ground beef in large skillet and drain.
  • Stir in spaghetti sauce, rice, 3/4 cup onions, olives and hot sauce.
  • Stuff each pepper until meat sauce gone.
  • Place cut side up in lined 13x9 inch pan.
  • Bake covered for 35 minutes.
  • Remove from oven.
  • Top with the rest of fried onions, then shredded cheese.
  • Return to oven, uncovered, and bake until golden brown and cheese melted,~5 more minutes.
  • ENJOY.

Nutrition Facts : Calories 305, Fat 17.7, SaturatedFat 7.7, Cholesterol 64.2, Sodium 546.7, Carbohydrate 16.2, Fiber 2.3, Sugar 4.7, Protein 19.6

ITALIAN STUFFED BELL PEPPERS



Italian Stuffed Bell Peppers image

This is the recipe my mom always made when I was little, in my Italian family in NJ:) It's very simple but delicious, and I find the simplest recipes are always my favorites.

Provided by Midwest Maven

Categories     Peppers

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 1/2 cups cooked white rice
1 egg
salt and pepper
garlic powder
3 medium size green bell peppers
1 (67 ounce) jar pasta sauce (I use Prego traditional or make homemade)

Steps:

  • In a large bowl mix together the cooked rice and the raw ground beef.
  • Add the egg, salt, pepper, and garlic powder to your taste, and mix very well.(I find it's best to mix it with your hands like meatloaf.).
  • Prepare the peppers by cutting them in half from top to bottom like an apple, so you have two identical halves. Take off the stem and remove the seeds.
  • Fill the pepper halves equally with the rice mixture. Set them down in a 13x9" baking pan that you have put a little of the sauce on the bottom of first.
  • Generously spoon sauce over the stuffed top of each pepper and then pour the remaining sauce around the peppers in the pan.
  • Sprinkle the top with salt, pepper, and garlic powder.
  • Bake at 350°F until the peppers are very soft and tender when tested with a knife.(depending on your oven maybe an hour or so; mine takes longer because my oven is ancient:).
  • Spoon the sauce over the peppers at least three or four times while they are cooking. The sauce will thicken slightly as you bake the peppers and get delicious and rich.
  • Enjoy!

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