Rating: 4.5 stars 4.5
52 Ratings
  • 5 star values: 30
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.

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  • 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.

Nutrition Facts

608 calories; protein 40.1g; carbohydrates 46.1g; fat 29.1g; cholesterol 143.6mg; sodium 1350.2mg. Full Nutrition
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