a delectable pepper-stuffed choice. This one is great if you don’t like rice in normal stuffed peppers.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound ground beef
- ½ cup bread crumbs
- ½ teaspoon Italian seasoning
- 3 cloves garlic, chopped
- ¾ cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 1 egg, lightly beaten
- 6 white mushrooms, chopped
- ½ small onion, finely chopped
- 4 bell peppers, tops cut off and seeded
- 1 (26 ounce) can spaghetti sauce
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×13 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.
Nutrition Facts
| Calories | 608 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 144 mg |
| Dietary Fiber | 8 g |
| Protein | 40 g |
| Saturated Fat | 13 g |
| Sodium | 1350 mg |
| Sugars | 22 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is much like my own. I did add Italian sausage, to the ground sirloin, onions, garlic, parmesan cheese, feta, fennel, oregano, basil, cumin and red chili flakes to the mix. I also added my left over sourdough bread which I popped in my mini prep and made bread crumbs. I used duck eggs, because I had them. Nice recipe. There aren’t many recipes for stuffed peppers that use raw meat. Most of the recipes I saw had you precook the meat before stuffing the peppers, which I never prefer. I much prefer a recipe like this one. I’m a chef from FCI & PCI. This is a really good recipe. Who’s ever heard of eating it out of an uncooked bell pepper? Certainly not this Italian girl.
Great as is! Why do people completely huge the recipe and THEN rate it!? Post your own recipe!! I liked the bread better than rice….thanks!
Absolutely amazing! My husband loves these stuffed peppers. I did make them gluten free because I have celiac but the different type of bread crumbs didn’t seem to affect the outcome. I will be making these again and again. BTW, we cooked these on the bbq and they turned out great.
Very tasty. Be careful of the type of sauce you put over the peppers.
I gave it 4 stars because the meat was a bit bland. Could have used Italian sausage instead of the ground beef and Italian seasoning. Can’t figure out why the carb count per serving is so high. Should be much less than that because there is no rice in the mix. Sauce would not have near that, bread crumbs is only 44 per half cup and that’s spread throughout the recipe. Can someone explain how a carb count is determined?
It took ,a long time to make . This was The best stuffed peppers , I ever tasted . I would recomended this to everyone .
Delish!!! I did not have breadcrumbs so I used crushed up ritz crackers. I omitted the mushrooms and thus was soooo good! Even my picky eaters loved it! Thank you for a new staple for us!
We loved these! I used red and yellow peppers and cut them in half. Its a new family favourite!!!
Simple and easy to make while very tasty. Definitely will make this again
Great recipe! Very easy! Delicious!
Very good recipe. Only changes I made were minor, Red Bell Peppers and portabella mushrooms. The cook time was longer than indicated, but used an oven thermometer to make sure it was done. Will be doing this again as I am not a big rice fan but love stuffed peppers.
The best I have ever had.
Very good. I added some sauce to the meat mixture as someone suggested as it seemed dry without it. I also put some of the sauce in the bottom of the dish and set the peppers in it. I didn’t put the tops back on as I didn’t cut much at all off the top. I cooked them in a covered dish and uncovered after adding the cheeses. My husband and I had one apiece with spaghetti I think splitting one would have been enough. Will be making this again! I like that there wasn’t rice in it.
Very good. I added some sauce to the meat mixture as someone suggested as it seemed dry without it. I also put some of the sauce in the bottom of the dish and set the peppers in it. I didn’t put the tops back on as I didn’t cut much at all off the top. I cooked them in a covered dish and uncovered after adding the cheeses. My husband and I had one apiece with spaghetti I think splitting one would have been enough. Will be making this again! I like that there wasn’t rice in it.
I added basil leaves to the top of the cheese before serving. Nice flavor boost.
Loved this. I made my own bread crumbs because I was out. These had great flavor. Will definitely make these again.
There was enough stuffing to fill 7 peppers. And that’s with packing them down and there was still a little left over (not enough for a full pepper). And that is the only complaint I have. Luckily, I had gotten extra peppers that were going into a couple of salads I was making. I wish I could give this 6 stars out of 5. My mom, 93 years old, is a very picky eater and she loved them. She is not a fan of bell peppers, but she cleared her plate. Thank you.
A real twisted on a stuffed pepper. Not being a fan of them I tried them and wasn’t totally off put by them. My hunny begged me for months to make stuffed peppers. I do feel they needed to cook maybe an extra 30 minutes to be truly done. We didn’t have the time so I was forced to serve a bit crunchy. Will try again and bake longer to see if that helps
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, carb watching or not. The full half cup of crumbs would have been a little too much filler for me. I cut back on the Parmesan cheese as well – a little goes a long way. I also found that, just as with meatballs, I had to moisten the mixture up a bit with a little milk. Rather than the Italian seasoning I used fresh Italian flat-leaf parsley, fresh oregano and some dried basil, but I have no doubt the Italian seasoning would have been equally as good. I chose to use red, orange and yellow peppers both for their vibrant color as well as their more mellow, sweeter flavor. Everything worked well here, all ingredients perfectly suited to each other. Loved the addition of the mushrooms as well as the mozzarella. I halved the peppers lengthwise and, as I always do with stuffed peppers, blanched them for about three minutes before filling and baking them. Finally, rather than the jarred spaghetti sauce I used my tomato sauce I put up from my garden. If you use the jarred stuff, I’d recommend a simple marinara rather than something heavily seasoned. Normally I’d serve this with mashed potatoes or, considering the Italian slant in this recipe, pasta, but in keeping with our carb watching, I served it with some leftover “Whipped Butternut Squash,” recipe also from this site. Excellent.
These were pretty good. I will cook the meat first next time cause there was a ton of grease in the peppers.
Awesome! Made one change and that was to use Asiago cheese in the meat mixture. And for the cheese mixture on top, I used parmesan and mozzerella cheese, as the recipe calls for. Also, I used my home made spaghetti sauce which I keep in freezer at all times for occasions like this. Fantastic recipe.