Italian Stuffed Peppers Recipe
These Italian stuffed peppers are the ultimate family dinner. They're made with rice, mushrooms and spinach and are full of flavor!
Servings: 6 servings
Ingredients
- 3 tablespoon Olive Oil
- 1 large Onion Diced
- ½ lb Ground Beef
- 3 cloves Garlic Minced
- 1 cup White button mushrooms Sliced
- 2 cups Spinach
- 1 ½ cup Cooked Rice
- 1 cup Pasta Sauce
- ½ teaspoon Italian Seasoning
- ½ teaspoon Kosher salt
- 6 Bell Peppers Red, yellow or orange
- 1 cup Shredded Mozzarella
- ½ cup Chopped Parsley
Instructions
- Preheat the oven to 375℉.
- Heat the olive oil in a pan over medium heat.
- Saute the onion until golden brown, add in ground beef and brown it completely.
- Add in the garlic and cook for a minute.
- Add the mushrooms and spinach. Mix well and cook until mushrooms are cooked and spinach is wilted.
- Add in the cooked rice, 1/2 cup pasta sauce, Italian seasoning and salt. Stir and combine well. Turn the heat off.
- Cut the top of the bell peppers, and save them. Clean out the seeds and set them aside.
- Bring a pot of water to boil and steam the bell peppers for almost 5 minutes.
- Fill the bell peppers with the filling, top with shredded mozzarella and parsley. Place the top part of the bell peppers on as lids.
- Pour the remaining pasta sauce in a baking dish and place the stuffed peppers in the dish.
- Cover with an aluminum foil and bake for 30 minutes.
- Uncover and bake for another 30 minutes until the bell peppers are soft to your preference.
Nutrition
Calories: 326kcal | Carbohydrates: 25g | Protein: 15g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 548mg | Potassium: 682mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5391IU | Vitamin C: 167mg | Calcium: 148mg | Iron: 3mg