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    You are in: Home / Recipes / Italian Stuffed Bell Peppers Recipe
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    Italian Stuffed Bell Peppers

    Italian Stuffed Bell Peppers. Photo by Boomette

    1/3 Photos of Italian Stuffed Bell Peppers

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Midwest Maven's Note:

    This is the recipe my mom always made when I was little, in my Italian family in NJ:) It's very simple but delicious, and I find the simplest recipes are always my favorites.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl mix together the cooked rice and the raw ground beef.
    2. 2
      Add the egg, salt, pepper, and garlic powder to your taste, and mix very well.(I find it's best to mix it with your hands like meatloaf.).
    3. 3
      Prepare the peppers by cutting them in half from top to bottom like an apple, so you have two identical halves. Take off the stem and remove the seeds.
    4. 4
      Fill the pepper halves equally with the rice mixture. Set them down in a 13x9" baking pan that you have put a little of the sauce on the bottom of first.
    5. 5
      Generously spoon sauce over the stuffed top of each pepper and then pour the remaining sauce around the peppers in the pan.
    6. 6
      Sprinkle the top with salt, pepper, and garlic powder.
    7. 7
      Bake at 350°F until the peppers are very soft and tender when tested with a knife.(depending on your oven maybe an hour or so; mine takes longer because my oven is ancient:).
    8. 8
      Spoon the sauce over the peppers at least three or four times while they are cooking. The sauce will thicken slightly as you bake the peppers and get delicious and rich.
    9. 9
      Enjoy!

    Browse Our Top Peppers Recipes

    Ratings & Reviews:

    • on January 02, 2014

      45

      I made this once previously for my man but he complained that it lacked flavor. I made the following adjustments and found it to be extra yummy (though I liked it well enough before). I also scaled the recipe to make just two servings: 1/4 lb ground beef, 1 egg (hard to get around using a whole one), 3/4 c rice, 3 T onion chopped, 1 garlic clove minced, 1/4 cup italian blend cheese, and a few dashes italian seasoning. The peppers were very full but baked up perfectly after 45 minutes. Served it with the baguette I baked yesterday smeared in garlicky goodness. We were very happy with this dinner! I also thought mixing a little sauce into the filling wouldn't be amiss, though we are extra sauce folks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2011

      45

      I used green bell peppers but the taste would have been better with red. I found that the meat mixture needed more flavor. It would be great with dried seasoning. Maybe some basil, oregano... A little bit of mozzarella melted on top would add so much flavors. After 1 hour they were cooked through. Thanks Midwest Maven :) Made for Count Dracula and His Hot Bites for ZWT7

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2011

      55

      This recipe is very similar to the one I have been using for years. The only difference is that I didn't use garlic powder in my stuffed peppers. It was a nice addition. Made for ZWT 7

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Italian Stuffed Bell Peppers

    Serving Size: 1 (548 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 558.9
     
    Calories from Fat 197
    35%
    Total Fat 21.9 g
    33%
    Saturated Fat 7.2 g
    36%
    Cholesterol 89.5 mg
    29%
    Sodium 1534.3 mg
    63%
    Total Carbohydrate 65.4 g
    21%
    Dietary Fiber 10.4 g
    41%
    Sugars 33.1 g
    132%
    Protein 23.1 g
    46%

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