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Amanda's Stuffed Peppers

Rated as 4.43 out of 5 Stars
2

"A delicious option on stuffed peppers. If you don't like the rice in regular stuffed peppers you will love this one!"
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Ingredients

1 h 25 m servings 608
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
  2. In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish.
  3. Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
  4. Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
  5. In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of peppers.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 608 calories; 29.1 46.1 40.1 144 1350 Full nutrition

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Reviews

Read all reviews 35
  1. 42 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Great recipe - It was an Italian twist on traditional stuffed peppers and a nice change from my usual "rice and beef" version. I used 1 & 1/2 lbs. of lean ground beef and italian style bread cru...

Most helpful critical review

My husband thought this would have been really good if the peppers weren't cooked. Also had a hard time getting the meat mixture done. I think next time I make this, I will cook the meat mixture...

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Great recipe - It was an Italian twist on traditional stuffed peppers and a nice change from my usual "rice and beef" version. I used 1 & 1/2 lbs. of lean ground beef and italian style bread cru...

Hubs and I SO enjoyed this! Like eating a big, delicious meatball in a sweet pepper! We're watching carbs where we can so I cut back on the bread crumbs a little. I found I was glad I did, car...

Definitely a great rendition of the original as I am not a fan of rice. I did make a couple of changes and cooked the ground beef, onions & garlic first to avoid the chance of it not being done ...

These were great, I stuffed both red and green bell peppers since that was what we had. I dont know if I had small peppers, but I ended up needing 7 peppers so I could use up all the filling. Ne...

Really delicious dish. Used turkey instead of beef. A little difficult to determine when meat was thorougly cooked. Not recommended as leftovers. But right out of the oven, it was very, very...

Definitely will make this again. I did add spaghetti sauce to the mixture before I stuffed the peppers. Nice change from the beef and rice mixture.

I changed this up a bit, but it was great, and even my picky 5 year old ate it! Use Italian sausage in place of ground beef, and more mushrooms, it's worth it. I sauteed the mushrooms, onion an...

My husband thought this would have been really good if the peppers weren't cooked. Also had a hard time getting the meat mixture done. I think next time I make this, I will cook the meat mixture...

I converted this recipe to be gluten-free and dairy-free. My entire family loved this dish-even the toddlers! I did add a few steps to the cooking process like blanching the peppers, browning ...