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!
Easy Stuffed Peppers, Italian Stuffed Peppers, Stuffed Peppers
long-grain white rice
cooked until just underdone (cooled)
any color (large size)
minced or thin sliced
lean ground beef
can whole tomatoes
A good handful fresh parsley
fresh basil leaves
salt and pepper
grated parmesan cheese
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.
Cook the rice until just underdone
to avoid it becoming mushy in the stuffing.
Be sure not to cook the peppers completely when roasting
. This can cause them to be overcooked once stuffed and collapse.
Choose a pan that the peppers fit snug into
so they don't fall over when stuffed.
Not a fan of beef?
you can substitute the beef with ground turkey, chicken or pork.
Line the pan with nonstick foil
for easy cleanup.
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