Italian Stuffed Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers hollowed and filled with seasoned sausage and beef, rice, marinara sauce, and melted mozzarella cheese. Baked until the peppers are tender and the filling is hot and bubbly. A comforting, hearty stuffed vegetable main.
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Nutrition & ingredients
Ingredients
serves 5- 5 to 6 large bell peppers (see note 1)
- 2 tablespoons olive oil
- 1 large yellow onion (finely diced (1-1/2 cups))
- 1 tablespoon minced garlic
- 1 pound ground Italian sausage
- 1/4 cup tomato paste
- 1 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- Salt and pepper ((1/2 teaspoon each))
- 1 teaspoon beef bouillon powder
- 1/2 cup uncooked basmati rice (see note 2)
- 1 tablespoon Worcestershire sauce
- 1-1/4 cups chicken broth
- 1/2 cup marinara sauce ( I like Rao’s best, see note 3)
- 1-1/2 cup freshly shredded mozzarella cheese
- Freshly chopped parsley (optional, for serving)
- Freshly grated Parmesan cheese (optional, for serving)
At a glance
PER SERVING · TIME 83M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 53m
- Sodium
- 1951mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 467mg
- Calcium
- 244mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1951MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.