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Italian Beef Stuffed Peppers

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  Bell peppers 4 Medium
  Ground beef 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic powder 1⁄2 Teaspoon
  Crumbled mixed italian herbs 1 Teaspoon
  Canned stewed tomatoes 16 Ounce
  Canned tomato sauce 8 Ounce
  Water 1⁄4 Cup (4 tbs)
  Instant rice 1 Cup (16 tbs) (Quick Cooking)
  Mozzarella cheese 2 Ounce, thinly sliced
  Salt To Taste
  Pepper To Taste

Cut tops off peppers; remove seeds and membranes.
Parboil 5 minutes; drain.
Saute beef and onion in large skillet until lightly browned; add a little oil if meat is very lean.
Add garlic powder, herbs, salt, pepper, tomatoes, 1/2 can tomato sauce, water, and rice; stir well.
Bring to boil; reduce heat to low.
Cook, covered, 15 minutes.
Place peppers in 2-quart casserole; stuff with meat mixture.
Spoon remaining meat mixture around peppers; top with remaining tomato sauce.
Cover; cook 30 minutes in preheated 350°F oven.
Uncover; top with cheese.
Cook 10 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2545 Calories from Fat 1212

% Daily Value*

Total Fat 135 g207.8%

Saturated Fat 52 g260.1%

Trans Fat 0 g

Cholesterol 364.8 mg121.6%

Sodium 3926.4 mg163.6%

Total Carbohydrates 233 g77.8%

Dietary Fiber 24 g95.9%

Sugars 46 g

Protein 119 g237.9%

Vitamin A 87.3% Vitamin C 900.9%

Calcium 63.5% Iron 106%

*Based on a 2000 Calorie diet


Italian Beef Stuffed Peppers Recipe