Italian Stuffed Peppers

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Jul. 14, 2011


Green peppers 6
Olive oil 1 Tablespoon
Butter 1 Tablespoon
Salt To Taste
Black pepper To Taste , freshly ground
Onion 1 Large , finely chopped
Ground round/Chuck 1 Pound
Nutmeg To Taste , freshly grated
Parmesan cheese 2 Tablespoon , grated
Black olives 12 , pitted and chopped
Seedless raisins 3 Tablespoon
Chives 2 Tablespoon , chopped
Parsley 2 Tablespoon , chopped
Chicken stock 1 1/4 Cup (20 tbs)
Canned pimento strip 1 Tablespoon



1) Preheat oven to 375°F.

2) Prepare the peppers by removing the top and scooping out the pith and seeds.

3) In a saucepan of boiling water, dip the peppers by adding 2 tablespoons olive oil. Set aside for 5 minutes.

4) Drain the water and dry the peppers.

5) Place butter inside the peppers and season thoroughly.


6) In a skillet, add 4 tablespoons olive oil to sauté the onions to soft.

7) Add beef and cook by constant stirring, until the meat starts to brown.

8) Drain off excess fat, if necessary.

9) Add salt, pepper, nutmeg, Parmesan cheese, black olives, raisins, chives and parsley and mix well.

10) Use the mixture to fill the peppers.

11) In a flat ovenproof dish, arrange the peppers.

12) Pour in chicken stock over peppers.

13) Place inside oven to bake for 30 to 40 minutes, or until done, basting them frequently.


14) Garnish the peppers with thin strips of pimento. Serve hot as a main course, cold as an appetizer.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 343Calories from Fat 184

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 393 mg16.38%

Total Carbohydrates 22 g7.3%

Dietary Fiber 4 g16%

Sugars 11 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet