Presenter: Becky

Introduction:

It seems to be a theme with me the past few weeks, but I have been cooking a lot of Italian food! Maybe it is my subtle way of telling the hubby I need an Italian vacation in the near future!  Fat chance of that happening, so alas, I cook Italian. We love stuffed peppers and I love when I can use things I generally already have in my refrigerator, freezer, and pantry to whip up a delicious dinner.  Growing up, my mom would often make stuffed peppers for dinner, and we always loved them.  I took that idea and spun it in a direction that my whole family would enjoy.

Resources:

  • Measuring cups (dry)
  • Measuring spoons
  • casserole dish (large)
  • saute pan

Procurement’s:

  • 3/4 lb. Italian Sausage (hot or sweet)
  • 3/4 lb. ground beef
  • 3 large red and/or yellow bell peppers or 4 medium
  • 2 T. olive oil
  • 3 cloves of garlic, minced
  • 1 small onion, minced 
  • 2 c. marinara sauce
  • 1 T. Italian seasoning
  • 1/2 c. Parmesan cheese, grated and divided
  • 1 1/4 c. mozzarella cheese, shredded
  • Salt and pepper to taste

Operating Procedures:

 Start by washing and drying your peppers.  Then cut them across length wise and clean out the seeds and stem. Set aside.

Preheat oven to 425 degrees.

Heat EVOO in a large skillet and brown sausage and ground beef together.  While meat is browning, dice onion and mince garlic.  Add to skillet and season mixture with salt and pepper.  

Cook meat and onion mixture until most of the pink is gone, about 5-7 minutes.  Then add 1 1/2 cups of your favorite store bought or homemade marinara.  Stir to combine, and cook for another 3-5 minutes until meat is cooked through, and mixture has had a few minutes to bubble and thicken.

Mix in 1/4 of grated Parmesan cheese and stir to combine.  Set mixture aside to cool slightly.

Spray casserole dish, at least 9 x 13, with non stick cooking spray.  I used a square casserole dish because it fit my peppers better.  Put 1/2 c. of marinara sauce in the bottom of the pan.

Fill each pepper half with the meat mixture.  Mine divided nicely between the 6 pepper halves.  

Combine the remaining 1/4 cup of Parmesan and 1 1/4 cups of mozzarella cheese and divide evenly among the peppers.

Baked, covered in foil for 15 minutes.  Then remove the foil, and bake an additional 15-20 minutes until the peppers are tender and the cheese is melted.

Proposals:

I often serve this with just a simple salad and crusty bread. My mom always served her stuffed peppers with mash potatoes.

Closing Remarks:

This is a great make ahead meal! On night I know we are busy, like swim class night, I will make this the night before, cool it, and put it in the refrigerator for dinner the following night.  Just be sure to remove it from the fridge at least 30 minutes before you want to cook it.  This is two-fold, it will take longer to cook if it is straight-out-of-the-fridge-cold and some casserole dishes will crack if you put it cold into a hot oven.  No one wants bits of glass or ceramic mixed into their stuffed pepper!

Italian Stuffed Peppers
A delicious Italian twist on classic stuffed peppers.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 3/4 lb. Italian Sausage (hot or sweet)
  2. 3/4 lb. ground beef
  3. 3 large red and/or yellow bell peppers or 4 medium
  4. 2 T. olive oil
  5. 3 cloves of garlic, minced
  6. 1 small onion, minced
  7. 2 c. marinara sauce
  8. 1 T. Italian seasoning
  9. 1/2 c. Parmesan cheese, grated and divided
  10. 1 1/4 c. mozzarella cheese, shredded
  11. Salt and pepper to taste
Instructions
  1. Start by washing and drying your peppers. Then cut them across length wise and clean out the seeds and stem. Set aside.
  2. Preheat oven to 425 degrees.
  3. Heat EVOO in a large skillet and brown sausage and ground beef together.
  4. While meat is browning, dice onion and mince garlic. Add to skillet and season mixture with salt and pepper.
  5. Cook meat and onion mixture until most of the pink is gone, about 5-7 minutes.
  6. Then add 1 1/2 cups of your favorite store bought or homemade marinara. Stir to combine, and cook for another 3-5 minutes until meat is cooked through, and mixture has had a few minutes to bubble and thicken.
  7. Mix in 1/4 of grated Parmesan cheese and stir to combine. Set mixture aside to cool slightly.
  8. Spray casserole dish, at least 9 x 13, with non stick cooking spray.
  9. Put the reserved 1/2 c. of marinara sauce in the bottom of the pan.
  10. Fill each pepper half with the meat mixture.
  11. Combine the remaining 1/4 cup of Parmesan and 1 1/4 cups of mozzarella cheese and divide evenly among the peppers.
  12. Baked, covered in foil for 15 minutes.
  13. Then remove the foil, and bake an additional 15-20 minutes until the peppers are tender and the cheese is melted.
Notes
  1. Serve this with a simple green salad and you have a complete meal!
Five to Nine Creations http://www.fivetoninecreations.com/
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