ITALIAN STUFFED PEPPERS
This colorful dish is a real crowd-pleaser! Not only that, but it's an easy, delicious recipe that's great for midweek meals or impressive enough to serve for dinner guests!
Provided by Erren Hart
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- To prepare the peppers, trim about 1/4-inch from tops of bell peppers. Snip around the core and then remove it. Place snug into a baking dish just large enough to fit the peppers.
- Brush or spray the inside of each pepper with olive oil and season with salt and pepper. Roast the peppers until just undercooked and firm (about 15 minutes).
- Meanwhile, heat olive oil in a large non-stick skillet over medium-high heat. Add the chopped onion and saute until translucent (around 4-5 minutes). Add the garlic and cook another minute.
- Add beef season with salt and pepper then let cook until browned. Break up the beef and toss it with onions and continue to cook another 2 minutes, Remove from heat, drain off excess fat if necessary.
- Stir in tomatoes and crush them with a spoon or potato masher. Mix in the cooked rice, parsley, basil, and oregano.
- Taste for seasoning and if needed, season with salt and pepper to taste.
- Spoon the mixture evenly into the roasted peppers. Sprinkle with parmesan cheese bake 20-25 minute or until the peppers are tender and the tops are crisp and golden. Serve warm.
Nutrition Facts : Calories 406.44 kcal, Carbohydrate 34.31 g, Protein 33.35 g, Fat 14.66 g, SaturatedFat 5.48 g, Cholesterol 81.31 mg, Sodium 462.42 mg, Fiber 4.76 g, Sugar 9.11 g, ServingSize 1 serving
ITALIAN-STYLE STUFFED PEPPERS
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
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
ITALIAN STYLE STUFFED BELL PEPPERS
Italian style stuffed bell peppers are a great way to prepare stuffed bell peppers.
Provided by Stephanie Manley
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- In a large skillet on medium heat brown Italian sausage and ground chuck together. Season meats with salt and pepper. When the meat has cooked about halfway through add chopped onion and chopped garlic. Cook until the meat has browned and the onions have become tender. Add Italian seasoning, and red pepper flakes and stir to combine. When the meat has cooked through drain and reserve. In a bowl combine 1 jar of pasta has and canned crushed tomatoes. Stir to combine sauce. In a large bowl combine cooked drained meats, rice, 1/2 cup Parmesan cheese. Add about 1/3 of the sauce and stir to combine and mix meat mixture well. Prepare peppers by slicing off the tops of the peppers, and hull out the inside membranes of the peppers. If the peppers are very large you may want to add some venting slits on the bottom of the peppers. Stuff peppers with meat mixture and place stuffed peppers in a large baking dish. Spoon half of the remaining sauce into the bottom of the baking dish, and top peppers with the remaining sauce. Top peppers with the remaining 1/2 cup Parmesan cheese and bake at 350 for about 25 minutes.
Nutrition Facts : Calories 568 kcal, Carbohydrate 27 g, Protein 32 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 105 mg, Sodium 1756 mg, Fiber 7 g, Sugar 16 g, ServingSize 1 serving
STUFFED PEPPERS ITALIAN STYLE
Anchovies are an important ingredient for flavor. Do not substitute. Make with extra sauce to serve over pasta.
Provided by DJCARR
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
- Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
- Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.
Nutrition Facts : Calories 245.8 calories, Carbohydrate 35.3 g, Cholesterol 4.8 mg, Fat 8.3 g, Fiber 3.5 g, Protein 8.1 g, SaturatedFat 1.4 g, Sodium 908.8 mg, Sugar 4.4 g
ITALIAN STUFFED PEPPERS
Cooking the stuffed peppers in a slow cooker is not only convenient, the long cooking process improves the flavor of the filling.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour tomatoes over peppers; pour broth around the sides., Cover and cook on low for 4-5 hours or until a thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley.
Nutrition Facts : Calories 470 calories, Fat 17g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 1033mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 6g fiber), Protein 35g protein.
ITALIAN STYLE STUFFED BELL PEPPERS
Stuffed bell peppers sounded good but I'd never made them before. This is what I came up with after asking my grandma the basics. I thought they were delicious!! They really hit the spot. I used ground pork, but obviously you could use beef, chicken, turkey etc.
Provided by CookingLaura
Categories Brown Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cook the onion and garlic in a hot, oiled pan until onions are translucent.
- season the pork with salt pepper and italian seasoning (I also added red pepper flakes.) Add this to the pan with the onions and cook until done, breaking into smaller pieces.
- Meanwhile, Heat the cup of water in a pan to boiling, add the rice and cook til done. Chop the spinach and set aside in a large mixing bowl.
- When rice is cooked, add to the spinach and let the heat wilt it some. Add the pork mixture to the bowl and stir.
- Mix in the parmesan cheese, reserving some for a topping. then add the milk and breadcrumbs and stir together completely.
- Cut the peppers in half and remove the insides, boil them in water for 5 minutes then remove and place on baking pan.
- Fill the peppers with filling and top with parmesan cheese.
- bake in oven for about 20-25 minutes or until browned on top.
- Enjoy!
Nutrition Facts : Calories 530.4, Fat 26.3, SaturatedFat 10.1, Cholesterol 112.6, Sodium 339.5, Carbohydrate 35.1, Fiber 3.6, Sugar 4.6, Protein 36.9
ITALIAN STUFFED BELL PEPPERS
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
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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ITALIAN STUFFED PEPPERS {EASY AND HEALTHY} - WELLPLATED.COM
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- Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
- Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
- Remove the pan from the heat. Stir in the rice (or farro) and ½ cup of the Mozzarella and ¼ cup of the parmesan. Mound the filling inside of the peppers, then top with the remaining cheeses.
- Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with fresh basil. Serve hot.
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