One of my favorite recipes that my used to make was Italian Stuffed Peppers. It is such a simple recipe that it was one of the first things I tried to make in my kitchen in college. My Italian Stuffed Peppers have gotten better and better over the years and I am finally ready to share this awesome recipe.The key to a good stuffed pepper is yummy cheese.
The bell pepper acts like a little bowl for ground beef, cheese, and vegetables. My whole family loves when I make it. I usually keep the diced peppers out of my daughter’s stuffed pepper because she likes her stuffed peppers milder.
Choosing Pepper for Stuffed Bell Pepper Recipe
When you are at Publix, choose the sweeter of the bell peppers. The Female Bell Peppers and more round abs have 4 bumps on the bottom. The Male Bell Peppers are less sweet and taller and thin, they only have 3 bumps. 
Italian Stuffed Peppers Recipe
Stuffed Bell Peppers Ingredients
4 Large Bell Peppers 1 tsp olive oil Filing: 1 Pound Ground Beef 1/4 Cup Chopped Onions 1/2 Cup Uncooked Quinoa 1 Large Clove Garlic, finely diced 1 cup vegetable broth or water 1/2 cup chopped tomato 3/4 cup Sargento Shred Parmesan Cheese
How to Make Stuffed Bell Peppers?
- Cut the top off of each pepper with a knife a serrated knife.
- Dice the pepper part of each pepper and transfer to a large bowl. Set aside.
- Remove seeds from remaining peppers and rub outside of peppers with oil.
- Place on a baking sheet and set aside while making the filling.
- FILLING:
- Pre-heat a large skillet over medium heat. Add remaining olive oil. Add garlic and cook for 2 to 3 minutes until fragrant.
- Cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally until beef is brown; drain.
- Add tomato and cook one minute.
- Add broth and bring to a boil.
- Add quinoa, salt, and pepper.
- Cover and simmer on low for 15 minutes or until liquid is almost absorbed. Remove from heat. Stir in half of the cheese. Set aside to cool for 10 minutes.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender.
- Sprinkle with cheese. Wait until cheese is melted. Transfer to a platter and serve.
Italian Stuffed Peppers
Ingredients
- 4 Bell Peppers Large
- 1 tsp olive oil
Filing
- 1 Pound Ground Beef
- 1/4 Cup Onions Chopped
- 1/2 Cup Quinoa Uncooked
- 1 Garlic finely diced
- 1 cup vegetable broth or water
- 1/2 cup tomato chopped
- 3/4 cup Parmesan Cheese Sargento Shred
Instructions
- Cut the top off of each pepper with a knife a serrated knife.
- Dice the pepper part of each pepper and transfer to a large bowl. Set aside.
- Remove seeds from remaining peppers and rub outside of peppers with oil.
- Place on a baking sheet and set aside while making the filling.
- FILLING:
- Pre-heat a large skillet over medium heat. Add remaining olive oil. Add garlic and cook for 2 to 3 minutes until fragrant.
- Cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally until beef is brown; drain.
- Add tomato and cook one minute.
- Add broth and bring to a boil.
- Add quinoa, salt, and pepper.
- Cover and simmer on low for 15 minutes or until liquid is almost absorbed. Remove from heat. Stir in half of the cheese. Set aside to cool for 10 minutes.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender.
- Sprinkle with cheese. Wait until cheese is melted. Transfer to a platter and serve.
You can get a good deal on Sargento Shreds with this deal at Publix: $1 off 2 Sargento Shreds Coupon
This recipe worked perfectly! Thanks for sharing.