Italian Stuffed Bell Peppers

Now THIS is a hearty, compact meal. Don’t let  a bell pepper deceive you. A lot can be stuffed inside of one.

I stuffed the bell peppers with rice and ground pork with Italian seasonings and tomato sauce. But of course, any ground meat will do. The rice can be leftover from the night before for even easier prepping.

The entire costs for two were about $8, and I served it with Italian bread. That was plenty for my boyfriend and me.

Ingredients for 2:

  • 2 “large” green bell peppers, tops cut off and seeded
  • ½ pound ground pork
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ¼ white onion, diced
  • ½ cup cooked rice, (cooked at least an 30 minutes prior to cool)
  • ½ cup tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • Salt and pepper
  • Shredded cheese for sprinkling

Add oil to a pan on medium-heat. Cook the onions for a few minutes, then add the garlic and cook for another minute. Then add the ground pork, Italian seasoning, salt, and pepper. Stir until meat is thoroughly cooked and then add the sauce and paste. Then add the rice and stir until just combined. Set aside and allow to cool.

Preheat oven to 400 degrees. In a baking pan, add water to fill up half an inch. This will prevent the bell peppers from burning.

Overstuff the peppers with the filling, but not too much where it cannot stand. Set the bell peppers in the baking pan and bake for 25 minutes. Remove to add the cheese and bake for another 5 minutes.

Serve immediately, but be careful removing them from the pan.

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Published in: on September 10, 2010 at 7:20 am  Leave a Comment  
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