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Stuffed-Pepper-Recipe2

Stuffed Peppers

Nettie
A hearty and comforting classic, these stuffed peppers are filled with a savory ground meat mixture and baked until tender. Easy to customize and packed with flavor!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 581 kcal

Equipment

Ingredients
  

  • 2 large bell peppers yellow, orange, red
  • 1 pound ground beef or ground turkey or chicken
  • 2 cloves garlic minced
  • 1/4 cup onion chopped
  • 1/2 cup plain bread crumbs
  • 1 Tbsp worcestershire sauce
  • 1/4 cup tomato sauce or ketchup
  • 2 Tbsp milk
  • 1 cup shredded mozzarella cheese
  • freshly grated parmesan optional for topping
  • 1 cup cooked rice optional
  • 1 Tbsp Italian seasoning
  • 2 Tbsp olive oil for drizzling peppers and sautéing onions

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Prep the peppers by slicing them in half lengthwise. Remove seeds and membranes. Brush the outsides lightly with olive oil and sprinkle with salt and pepper.
  • Roast the peppers cut side up on a foil-lined baking sheet for 10–15 minutes, until slightly blistered. Remove from oven and set aside.
  • In a skillet, heat 1 Tbsp olive oil over medium heat. Add chopped onion and garlic. Sauté for 2–3 minutes until softened.
  • Add ground meat to the skillet. Cook until browned, breaking it up as it cooks. Drain excess grease if needed.
  • Transfer meat mixture to a large mixing bowl. Stir in breadcrumbs, Worcestershire sauce, tomato sauce or ketchup, milk, Italian seasoning, cooked rice (if using), and mozzarella cheese. Season with salt and pepper to taste.
  • Stuff each roasted pepper half generously with the filling. Top with extra mozzarella or grated parmesan if desired.
  • Place stuffed peppers in a 9x13 baking dish. Bake at 375°F for 30–45 minutes, until the filling is cooked through and the peppers are fork-tender.
  • Serve warm with fresh bread or a side salad.

Notes

When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
 

Notes

  • Red, orange, and yellow peppers are naturally sweeter and pair well with savory fillings.
  • Roasting the peppers adds more flavor than boiling and helps prevent sogginess.
  • These stuffed peppers can be made ahead and stored in the fridge for up to 24 hours before baking.
  • Leftovers keep well in the fridge for up to 3 days and can be frozen for up to 2 months.

Nutrition

Serving: 1servingCalories: 581kcalCarbohydrates: 31gProtein: 30gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 104mgSodium: 486mgPotassium: 668mgFiber: 3gSugar: 6gVitamin A: 2860IUVitamin C: 108mgCalcium: 237mgIron: 4mg
Keyword baked stuffed peppers, easy stuffed peppers, ground beef stuffed peppers, mini stuffed peppers, stuffed bell peppers
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