Go Back
+ servings
Print Recipe
5 from 4 votes

Italian Stuffed Peppers

Italian Stuffed Peppers is an easy recipe and is a great place to start creating recipes in your kitchen with kids and Sargento Cheese
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Appetizer
Cuisine: Italian
Keyword: Ground Beef, Low Carb, Peppers
Servings: 4 people
Calories: 339kcal
Author: Aprilgolightly

Ingredients

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.

Nutrition

Sodium: 123mg | Calcium: 38mg | Vitamin C: 154.8mg | Vitamin A: 3760IU | Sugar: 5g | Fiber: 2g | Potassium: 613mg | Cholesterol: 80mg | Calories: 339kcal | Saturated Fat: 8g | Fat: 24g | Protein: 20g | Carbohydrates: 8g | Iron: 3mg