Side Pannel
Spicy Italian Stuffed Bell Peppers
Spicy Italian Stuffed Bell Peppers
- Recipe Submitted by maryjosh on 07/30/2018
Ingredients List
- 1 pound ground beef
- 1 medium sweet onion finely diced
- 1/2 cup uncooked long grain white rice
- 1 cup water
- 6 red bell peppers orange and yellow peppers are good too
- 8 oz canned black olives drained and roughly chopped
- 8 ounces fresh mushrooms sliced or chopped
- 16 ounces of spaghetti sauce use your favorite homemade or canned variety (divide and set aside 1/2 cup of sauce)
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon granulated garlic garlic powder is fine
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon fresh black pepper
- 1 teaspoon Italian seasoning
- 2 teaspoons crushed red pepper flakes
- 1/2 cup of your favorite cheese shredded or thinly sliced
- 1/4 cup fresh Italian parsley chopped small
Directions
Preheat the oven to 350 degrees. Combine the rice and the water in a small saucepan and bring it to a boil. Cover and simmer on low heat for 20 minutes. While the rice is simmering, cook the ground beef with the onions in a large skillet.
Add the olives, mushrooms, spaghetti sauce, Worcestershire sauce, garlic powder, onion powder, salt, pepper, Italian seasoning, and red pepper flakes to the skillet with the meat. Bring to a simmer and cook about 5 minutes.
While the filling is simmering, split the peppers in half and remove the seeds. Place the peppers on a large sheet pan and set aside. Add the cooked rice to the skillet with meat and stir to combine.
Spoon an equal amount of this mixture into each bell pepper. Pour the remaining spaghetti sauce over the top of each pepper.
Cover loosely with foil and bake 50 minutes in the oven. Remove foil and sprinkle with your favorite cheese. I use mozzarella, Monterrey Jack or pepperjack most of the time. Place back in the oven just until the cheese is melted, approximately 10 minutes. Enjoy!
FREEZER MEAL: Prepare the filling, let cool and transfer to a zipclose freezer bag or airtight container. Thaw in the refrigerator before reheating or stuffing the filling into peppers to bake. This skillet recipe is a great option for a freezer meal with this filling as well.
The cooked stuffed peppers can also be frozen once they have cooled. Place them in an airtight container. Thaw in the refrigerator prior to reheating the peppers in the microwave.
Add the olives, mushrooms, spaghetti sauce, Worcestershire sauce, garlic powder, onion powder, salt, pepper, Italian seasoning, and red pepper flakes to the skillet with the meat. Bring to a simmer and cook about 5 minutes.
While the filling is simmering, split the peppers in half and remove the seeds. Place the peppers on a large sheet pan and set aside. Add the cooked rice to the skillet with meat and stir to combine.
Spoon an equal amount of this mixture into each bell pepper. Pour the remaining spaghetti sauce over the top of each pepper.
Cover loosely with foil and bake 50 minutes in the oven. Remove foil and sprinkle with your favorite cheese. I use mozzarella, Monterrey Jack or pepperjack most of the time. Place back in the oven just until the cheese is melted, approximately 10 minutes. Enjoy!
FREEZER MEAL: Prepare the filling, let cool and transfer to a zipclose freezer bag or airtight container. Thaw in the refrigerator before reheating or stuffing the filling into peppers to bake. This skillet recipe is a great option for a freezer meal with this filling as well.
The cooked stuffed peppers can also be frozen once they have cooled. Place them in an airtight container. Thaw in the refrigerator prior to reheating the peppers in the microwave.
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