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My review
Amanda's Stuffed Peppers
Amanda
"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 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
- 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.
- Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
- Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
- 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 g fat; 46.1 g carbohydrates; 40.1 g protein; 144 mg cholesterol; 1350 mg sodium. Full nutrition
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Reviews
Read all reviews 3542 Ratings
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Most helpful positive review
12/10/2010
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
6/6/2011
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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12/10/2010
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...
11/12/2010
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...
2/5/2009
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 ...
8/26/2008
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...
7/19/2008
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...
12/4/2007
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.
3/16/2010
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...
6/6/2011
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...
12/13/2010
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 ...