Meat Stuffed Peppers Recipe

Looking for an easy Meat Stuffed Peppers recipe? Learn how to make Meat Stuffed Peppers using healthy ingredients.


Submitted by susanmagoon

Makes 6 servings



Lidia's - serve with garlic smashed potatoes

Recipe Ingredients for Meat Stuffed Peppers

1/3 cup rice, Arborio
6 peppers, cubanella, each about 6 inches long
3 tablespoons extra virgin olive oil
1 onion, large yellow, chopped
12 oz turkey, ground
1 egg
1/3 cup Parmigiano-Reggiano cheese, grated
3 tbsp parsley, chopped fresh
2 tsp oregano,
3 cups Tomato Sauce

Recipe Directions for Meat Stuffed Peppers

  1. Directions: Peppers with a slight kick to them, like the cubanellas or banana peppers suggested above are wonderful for this dish. If you canā??t find those, choose the long, thin-skinned peppers often sold as ā??Italian frying peppersā?? in supermarkets. You can serve the peppers alone or with a side of rigatoni, dressed with some of the sauce from the stuffed pepper-baking dish, grated Pecorino Romano cheese and a drizzle of olive oil.

  2. Cook the Arborio rice in a large saucepan of boiling salted water until al denteā??tender but firmā??about 12 minutes. Drain and cool to room temperature.

  3. While the rice is cooking, preheat the oven to 400° F, prepare the peppers and start the filling: Cut the stems from the peppers and scrape out the seeds and membranes with a teaspoon. Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Stir in the onions and cook, stirring, until wilted, about 4 minutes. Scrape the onions into a mixing bowl, add the ground meat, egg, grated cheese, parsley, oregano and cooked rice, and stir together until evenly blended.

  4. Divide the filling among the peppers, using about ¼ cup to fill each pepper loosely. Rub the outside of the peppers lightly with the remaining tablespoon of olive oil, placing them into a 13 x 9-inch baking dish as you do so. Roast the peppers, turning once or twice with tongs, until softened and lightly browned in spots, about 20 minutes.

  5. Pour in enough of the tomato sauce to barely cover the peppers. Cover the dish with aluminum foil and bake until the peppers are tender and the filling is cooked through, 30 to 40 minutes. Remove and let stand 10 minutes before serving.

Categories

Main Dish

Nutrition Facts
Serving Size 229.9g
Amount Per Serving
Calories
278
Calories from Fat
111
% Daily Value*
Total Fat
12.3g
19%
Saturated Fat
3.1g
15%
Trans Fat
0.0g
Cholesterol
79mg
26%
Sodium
779mg
32%
Potassium
650mg
19%
Total Carbohydrates
19.8g
7%
Dietary Fiber
2.5g
10%
Sugars
6.1g
Protein
22.3g
Vitamin A 14% Vitamin C 21%
Calcium 11% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in selenium
  •   Bad points
  • High in sodium
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