Gourmet Italian Style Stuffed Bell Peppers

When you think of autumn, what foods come to mind? For me, stuffed bell peppers are the front runner. There’s nothing like the flavors of roasted peppers and the oh-so-customizable filling that goes inside. I’ve been tweaking that filling for years, and I think I found a winner as my “go-to” recipe. Behold, Italian Style Stuffed Bell Peppers!

I rightfully declared they are done Italian style because I added Italian sausage, parsley, onion, and garlic. It’s a rustic dish that compliments the fall season as the leaves turn colors. If you don’t have a fall season, then I’m sorry.

The best part about these Italian style stuffed bell peppers is that you can customize your colors. I like a couple of shades of each kind.

Gourmet Italian Style Stuffed Bell Peppers

Gretel Shaw

These Italian style stuffed bell peppers are my absolute favorite. The best part about stuffed bell peppers is that you can customize your colors.

5 from 1 vote

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Prep Time 8 mins

Cook Time 45 mins

Total Time 53 mins

Course Main Course

Cuisine Spanish

Servings 4 people

Calories 796 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 6 medium red pepper (red capsicum) - different colours
• 2 links Italian sausage (American name for Pork Sausage with Fennel Seeds)
• 1 pound ground beef
• ⅔ cup parsley - chopped
• ½ cup green onions (scallions or green shallots) - chopped
• 3 cloves garlic
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 cups white rice
• 1 cup tomato - pureed

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit.
• Cook the rice according to directions and clean/ parboil the bell peppers for 4 minutes.
• Remove the sausage from casings and combine with the beef in a large skillet to brown for about 8 minutes. Add in the diced parsley, diced green onion, diced garlic, salt and pepper, and cook for 2 more minutes.
• Pour in the pureed tomatoes and stir in the white rice.
• Stuff each of the bell peppers and place in a raised baking dish. Add enough water to cover the bottom of the baking dish. This helps with moisture. Bake for 30 minutes.
• Remove the stuffed bell peppers from the oven and let cool for 5 minutes.

Nutrition

Calories: 796kcalCarbohydrates: 89gProtein: 40gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 116mgSodium: 1087mgPotassium: 1179mgFiber: 6gSugar: 9gVitamin A: 6868IUVitamin C: 251mgCalcium: 94mgIron: 6mg

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