Italian Stuffed Peppers

Italian Stuffed Peppers is a wholesome recipe made with lean beef, brown rice, and bursting with classic Italian flavors such as fresh herbs, gooey mozzarella and nutty parmesan.

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Prep Time: 45

Cook Time: 45

Total Time: 1 30

Course: Main Course, Meat

Cuisine: Italian, Mediterranean

Keyword: Stuffed Peppers, Summer Recipe, Summer Vegetables

Difficulty: Moderate

Servings: people

Calories: 536kcal

Equipment

Baking Tray

Ingredients

2 lb peppers red and yellow halved
3/4 lb beef ground, lean
1/4 cup onion chopped, white
1/4 cup carrots chopped
1/4 cup celery chopped
2 tbsp olive oil extra virgin
3/4 cup rice brown, cooked
2 cloves garlic minced
1/2 cup Parmesan cheese grated
3/4 cup mozzarella
2 unit eggs
3 tbsp basil chopped
3 tbsp parsley choppede

US Customary - Metric

Instructions

Start by washing and cutting the peppers in half, remove the seeds and brush lightly with EVOO. Place them on a baking sheet and bake at 360°F for 20 minutes until soft.
Start cooking the rice.
While the peppers are roasting, chop up the onions, celery, and carrots. Put some EVOO in a pan and when the oil shimmers, add the chopped vegetables. Cook until soft, then add the meat and sear until cooked through. Season it with salt and pepper. Remove the pan from the heat and set aside.
Once the rice is cooked, add it to the pan where you fried the meat. Add the eggs, garlic, Parmesan and mozzarella, basil and parlsey. Mix well until is uniform.
Fill each pepper with the filling, sprinkle with Parmesan cheese. Place the stuffed peppers in a baking dish, previously covered with parchment paper.
I recommend baking stuffed peppers at 350°F (175°C) for 25 minutes until the cheese is golden and the peppers are slightly charred on the edges.

Nutrition

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