Jump to recipe
Ultimate Stuffed Peppers
You can use any color peppers but the Red, Orange and Yellow peppers will add extra sweetness while Green peppers work well too.
Persons
6
Serving Size
1 Pepper
Prep Time
20 minutes
Cook Time
1 hour, 10 minutes
Total Time
1 hour, 30 minutes
Ingredients
Sauce
- 1 onion, diced
- 1 tablespoon Shallot Garlic Extra Virgin Olive Oil
- 2 cups marinara sauce
- 1 cup beef broth
- 1 tablespoon Italian Herb White Balsamic
- 1 teaspoon chopped fresh Basil
Peppers
- 1 pound lean ground beef
- 1 cup cooked long grain white rice
- 1 tablespoon Shallot Garlic Extra Virgin Olive Oil
- ¼ pound Portobella Mushrooms Diced
- 1 (10 ounce) can diced tomatoes
- ¼ cup chopped fresh Basil
- 4 cloves garlic, minced
- 1 TBS Mediterranean Seasoning and Rub
- Pennsylvania Pepper Blend to Taste
- 6 large bell peppers, halved lengthwise and seeded
- 2 cups shredded mixed Italian cheeses, plus more for topping (Fontina, Smoked Mozzarella & Parmesan)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Sauté mushrooms in 1tbs of Shallot Garlic Extra Virgin Olive Oil in a skillet over medium heat until tender, transfer to a bowl, season with Pennsylvania Pepper Blend to taste and set aside
- Cook onion and Shallot Garlic Extra Virgin Olive Oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
- Cook Ground Beef in skillet over medium heat until onion begins to soften, about 5 minutes.
- Stir marinara sauce, beef broth, Italian Herb White Balsamic, and fresh basil into the skillet; cook and stir for 1 minute.
- Pour sauce mixture into a 9x13-inch baking dish and set aside.
- Combine ground beef, mushrooms, diced tomatoes, fresh basil, garlic and Mediterranean Seasoning and Rub into bowl with reserved onions; mix well. Stir in cooked rice and shredded cheese. Stuff bell peppers with beef mixture.
- Place stuffed bell peppers in the baking dish over tomato sauce; sprinkle with remaining shredded cheese, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
- Remove aluminum foil and bake until the bell peppers are tender and the cheese is browned on top, an additional 20 to 25 minutes.
Calories
582
24%
Fat
34 g
52%
Saturated
14 g
70%
Carbs
32 g
10%
Protein
36 g
Fiber
7.2 g
28%
Sugar
15 g
Sodium
1113 mg
46%
Trans fat
0.9 g
Cholesterol
89 mg
29%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
© 2024 Copyright Oil and Spice Company
There are no reviews yet.