Perfect Stuffed Peppers


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This is something that was always made when the family gathered. Served with Italian bread - yum!

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lincroft, nj


  • 8 bell peppers, yellow or orange
  • 1 lb. ground beef, turkey or chicken, cubed
  • 1/2 C. grated cheese, divided
  • 1/4 C. breadcrumbs (use whole wheat for more nutrition)
  • 1/4 C. low or reduced fat mozzarella shredded
  • 1 1/2 C. tomato sauce
  • 1/4 C. reduced or no fat ricotta (optional)
  • 1/4 C. cooked rice (brown rice for more nutrition)
  • 1 small onion, chopped
  • 4 grinds black pepper
  • 2 Tbs. oil
  • 5 fresh basil leaves or 1 tsp. dried

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Slice pepper in half from top to bottom and remove stem and seeds. Place the peppers in a microwavable bowl, upside down, with 1/4 C. water and place in microwave and cook for about 4 minutes or blanch in pot of bowling water for 3 minutes. Remove from microwave (watch out they are hot!) and let cool in baking pan without juices. Set aside.In skillet, sauté meat with oil until browned. Add onion and cook until tender. Drain liquids, add sauce and basil and heat through about 10 minutes. Add rice, pepper, ricotta (if using), 1/4 C. grated cheese and mozzarella and mix well. Combine breadcrumbs and remaining grated cheese. Stuff vegetables with meat mixture and sprinkle with breadcrumb mixture. Place on greased pan and drizzle remaining sauce over top. Place in oven at 350 degrees for about 6 minutes covered. Remove foil and then broil until golden.

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