Italian Stuffed Peppers
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Barefeet in the Kitchen · by Mary Younkin★ 5.0 (3)

Italian Stuffed Peppers

NUTRITION · PER SERVING90M COOK
CAL 32%·PRO 62%
CARBS 54G34% OF CAL
7G FIBER28G OTHER19G TOTAL SUGAR
FAT 35G50% OF CAL
12G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Bell peppers stuffed with seasoned ground beef, rice, and vegetables, topped with melted cheese. A hearty, warming casserole with Italian spices and a hint of heat.

mainitaliancasserolebeef
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Nutrition & ingredients

Ingredients

serves 4
  • ½ cup uncooked long grain white rice
  • 1 pound ground beef
  • 1 medium sweet onion (finely diced)
  • 1 cup water
  • 6 red bell peppers (orange and yellow peppers are good too)
  • 8 oz canned black olives (drained and roughly chopped)
  • 8 ounces fresh mushrooms (sliced or chopped)
  • 16 ounces of spaghetti sauce (use your favorite homemade or canned variety (divide and set aside 1/2 cup of sauce))
  • 2 tablespoons Worcestershire sauce
  • ¼ teaspoon granulated garlic (garlic powder is fine)
  • ¼ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh black pepper
  • 1 teaspoon Italian seasoning
  • 2 teaspoons crushed red pepper flakes
  • ½ cup Monterrey jack, pepper jack, or mozzarella cheese (shredded or thinly sliced)
  • ¼ cup fresh Italian parsley (chopped small)
PREP
15M
SODIUM
1393MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.