Easy weeknight meal with these versatile stuffed peppers.
If you want a quick, easy meal, and if you have some fresh bell peppers laying around waiting to be used, we have the meal for you! This 30 minute meal can easily be adapted to fit your mood, be it Italian (as pictured). Also, you can go Mexican taco or twist it up and make a Philly steak pepper!
We love to go Italian style stuffed peppers in the summer, especially when our garden is cranking out fresh green peppers, sweet cherry tomatoes and fresh basil!
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These cheesy stuffed Italian peppers is one of the meals we like to make with our kids. We let them fill the peppers and cover the peppers with cheese and the occasional extra cherry tomato. While this can lead to some interesting moments in the kitchen, it is a great way to get the kids involved with cooking and maybe get them interested in eating their veggies! Plus, they love to help grate cheese with this Microplane Soft-Handle Extra-Coarse Grater!
We like to keep the peppers a little bit more crisp by not parboiling them, which allows for a better crunch and a better bit of pepper flavor. Finishing it up with a toasted layer of melted cheese and fresh strips of basil makes for a great meal!
Enjoy these stuffed peppers!
Like this recipe? Try these below, too!
- 1 tsp basil
- 1/2 cup onion, diced
- salt and pepper, to taste
- 1/4 cup parmesan cheese
- 1/4 cup shredded cheese, plus 1/2 cup shredded cheese (mozzarella or Romano)
- 2 cloves garlic, minced
- 1 pound ground beef
- 4 bell peppers, halved lengthwise, with seeds and tops removed, parboil if desired
- 1/4 cup green pepper, diced
- 1 (6 oz) can tomato sauce
- 1 tsp thyme
- 1 cup tomatoes, diced
- 1 tsp oregano
Brown ground beef, add in onions, peppers and tomatoes. Cook veggies until they soften slightly.
Add in spices and tomato sauce until slightly cooked down.
Add in 1/4 cup of shredded cheese and mix in pan.
Take off of heat, arrange halved bell peppers in an 8x11 or 9x13 pan.
You can parboil the peppers if you would like, but we like the added crunch of the raw pepper.
Add meat mixture to bell peppers, top with shredded cheese, and top that with Parmesan.
Bake at 350° for 15 minutes until cheese is melted.
Amount Per Serving: Calories: 173 Total Fat: 6.5g Saturated Fat: 3.1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 59mg Sodium: 239mg Carbohydrates: 8.1g Fiber: 1.7g Sugar: 4.9g Protein: 21.6g
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