Easy Italian stuffed peppers using bell peppers, rice, ground beef, and marinara. These are topped with mozzarella cheese and baked until bubbly. This is a great dish to make for weeknights and a leftover pepper or two makes a great lunch the next day!
INGREDIENTS
- 6 large bell peppers - cut in half and seeds removed
- 1/4 cup (56g) olive oil - divided
- 1 1/2 pounds (680g) ground chuck or ground turkey/chicken
- 2 cups (410g) cooked white rice
- 8 cloves garlic - minced
- 1 cup (240g) low-sodium beef stock
- 1 cup (90g) Pecorino Romano - grated
- 1/4 cup parsley - minced
- 1/4 cup basil - chopped
- 1/4 teaspoon crushed red pepper
- 2 teaspoons dried oregano
- 4 cups (960g) marinara sauce - divided
- 3/4 cup (180g) water
- 1 cup (100g) mozzarella - shredded
- 2 1/2 teaspoons kosher salt divided, plus more to taste
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