Italian Stuffed Peppers (Printable Version)
# What You'll Need:
→ Meat and Protein
01 -
1 pound ground beef
→ Vegetables
02 -
1 medium onion, chopped or shredded
03 -
1 large carrot, shredded
04 -
3 cloves garlic, minced
05 -
12 bell peppers
→ Seasonings
06 -
1 tablespoon Italian seasoning
07 -
1 teaspoon salt, or to taste
08 -
1 teaspoon pepper, or to taste
→ Pantry Staples
09 -
1 cup uncooked rice
10 -
2 tablespoons tomato paste
11 -
2 cups low sodium chicken or beef broth
12 -
1 cup tomato sauce
# Step-by-Step Directions:
01 -
Arrange a rack in the middle of your oven and preheat to 375°F.
02 -
Cut off the tops of the peppers and remove seeds and membranes. Cut a small flat piece off the bottom of each pepper to ensure stability while cooking.
03 -
In a large bowl, combine ground beef, onion, carrots, garlic, Italian seasoning, rice, tomato paste, salt and pepper. Mix thoroughly.
04 -
Fill each pepper completely with the meat mixture and arrange them standing upright in a large Dutch oven.
05 -
Mix the chicken broth with tomato sauce and pour over the peppers. Liquid should reach approximately halfway up the peppers, add more water if needed.
06 -
Cover the pot with a lid or aluminum foil and bake for 1 1/2 hours.
07 -
Remove the lid and continue baking for another 45 minutes to 1 hour uncovered, until the peppers are tender and the filling is cooked through.
08 -
Garnish with fresh parsley if desired before serving.
# Helpful Notes:
01 -
For faster cooking, cut the peppers in half lengthwise to reduce cooking time by approximately 50%.
02 -
Peppers are done when a fork easily pierces through the skin and meat, and the rice is fully cooked.
03 -
Use an instant thermometer to check doneness - 160°F indicates the filling is fully cooked.
04 -
Ensure sufficient liquid is in the pot throughout cooking to properly cook the rice.
05 -
Refrigerate in an airtight container for 3-5 days.
06 -
For freezing, ensure peppers are completely cooled and meat is fully cooked, then wrap individually and freeze for up to 6-8 months.