Stuffed Bell Peppers With An Italian Flair Recipes

ITALIAN STUFFED PEPPERS

Italian Stuffed Peppers image

These Italian Stuffed Peppers are wholesome, delicious and give you a whole meal in one dish. These stuffed peppers leave out the grains and replace them with tons of veggies to keep the dish light, moist and delicious. As a bonus these Italian Stuffed Peppers are gluten free and packed with veggies and lean ground turkey for a meal that is equally hearty, healthy, and delicious!

Provided by Kimber

Categories Dinner

Time 1h

Number Of Ingredients 10

Ingredients

4 sweet bell peppers
1 lb ground turkey
1 cup onion (finely chopped)
1 cup mushroom (finely chopped)
2 cups riced cauliflower (not cooked)
3 cloves garlic (pressed)
2 tsp Italian seasoning
24 oz marinara sauce
1 cup mozzarella cheese (shredded)
1 cup chicken broth

Steps:

Preheat the oven to 350˚F.
Sautè the onion, mushroom, and cauliflower rice and garlic over medium heat until soft. Add the ground turkey and Italian seasoning and and continue to cook, stirring and breaking up the meat until the meat is cooked. Add the marinara sauce, reserving 1 cup for the topping, and stir to combine.
Cut the tops off of the peppers and remove the seeds and membranes. Place the peppers in a casserole dish, cut side up. If the peppers won't stand trim the bottom slightly to create a flat surface.
Fill each pepper with 1/4 of the meat mixture and top with 1/4 cup sauce and 1/4 cup cheese.
Pour the chicken broth into the bottom of the dish and cover with aluminum foil. Bake for 40 minutes, then remove foil and continue to cook for 5 more minutes.
To serve, remove from casserole dish, garnish with fresh parsley if desired, and enjoy!

Nutrition Facts : ServingSize 1 stuffed pepper, Calories 361 kcal, Carbohydrate 23 g, Protein 33 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 102 mg, Sodium 287 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 2 g

ITALIAN-STYLE STUFFED PEPPERS

Italian-Style Stuffed Peppers image

Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. It's comfort food kicked up a notch--and gluten free!

Provided by Classico

Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce

Time 1h45m

Yield 4

Number Of Ingredients 13

Ingredients

4 large green bell peppers, cut in half lengthwise, seeds removed
1 pound ground beef sirloin
4 ounces ground Italian sausage
1 cup cooked brown rice
1 teaspoon dried Italian seasoning
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 clove garlic, minced
¼ cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 (24 ounce) jar Classico® Tomato and Basil Pasta Sauce, divided
2 cups shredded part-skim mozzarella cheese
Fresh chopped parsley

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
Remove from oven. Remove foil and top each pepper with shredded cheese.
Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 638 calories, Carbohydrate 37.3 g, Cholesterol 171.5 mg, Fat 32.7 g, Fiber 6.6 g, Protein 48.2 g, SaturatedFat 14.4 g, Sodium 1411.3 mg, Sugar 13.1 g

STUFFED BELL PEPPERS WITH AN ITALIAN FLAIR

Stuffed Bell Peppers With an Italian Flair image

These are really tasty,hardy, and great for a green pepper lover. I also add pieces of the green pepper tops when I'm browning the meat. These are great with some crusty Italian bread, and very filling.

Provided by HEP MEP

Categories Rice

Time 1h30m

Yield 8 stuffed peppers

Number Of Ingredients 11

Ingredients

1 cup uncooked rice
1 3/4 lbs ground beef
1 large onion, diced
8 green peppers
1/2 teaspoon salt
1 teaspoon oregano
1/4 teaspoon pepper
1 (32 ounce) jar spaghetti sauce
2 cups water
8 ounces shredded mozzarella cheese
grated parmesan cheese

Steps:

Prepare rice according to directions; meanwhile, brown beef and onion until pan juices have evaporated.
Remove to a large bowl.
To meat add salt, oregano, pepper, rice, and 2 cups of spaghetti sauce.
Cut tops off peppers and remove seeds and dry pulp.
Stuff the peppers with the meat mixture and arrange in a baking pan or electric frying pan.
Add remaining sauce and water to the pan.
Bake 50 to 60 minutes or until the peppers are tender.
Top with mozzarella cheese and heat till cheese melts, about 3 minutes.

Nutrition Facts : Calories 506.9, Fat 24.4, SaturatedFat 10.1, Cholesterol 89.9, Sodium 971.4, Carbohydrate 41, Fiber 3.1, Sugar 14.6, Protein 29.9

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