Amanda's Stuffed Peppers

Amanda's Stuffed Peppers

31
Amanda 0

"A delicious option on stuffed peppers. If you don't like the rice in regular stuffed peppers you will love this one!"

Ingredients

1 h 25 m {{adjustedServings}} servings 608 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 608 kcal
  • 30%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 1350 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
  2. 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.
  3. Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
  4. Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
  5. 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.
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Reviews

31
  1. 38 Ratings

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Great recipe - It was an Italian twist on traditional stuffed peppers and a nice change from my usual "rice and beef" version. I used 1 & 1/2 lbs. of lean ground beef and italian style bread cru...

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, car...

Definitely a great rendition of the original as I am not a fan of rice. I did make a couple of changes and cooked the ground beef, onions & garlic first to avoid the chance of it not being done ...