By Marcellinos Penny
Italian stuffed peppers
The quantities are estimates based on the images and the recipe description
Updated at: Thu, 17 Aug 2023 13:00:44 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
38
High
Nutrition per serving
Calories573.3 kcal (29%)
Total Fat20.3 g (29%)
Carbs80.6 g (31%)
Sugars17.9 g (20%)
Protein21.1 g (42%)
Sodium1277.4 mg (64%)
Fiber10.7 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Start by preparing the peppers. Start by slicing the top off. Free the stem by cutting around for easy removal.
Knife
bell peppers6 Step 2
Place top side up in the pan, coat the inside with olive oil, salt, and pepper. Roast until just undercooked.
olive oil
salt
black pepperStep 3
While the peppers are roasting, start the stuffing by cooking in olive oil until soft. Add garlic, cook another minute. Add the meat and cook until browned.
Panolive oil
garlic cloves2 
mince250g
onion1 Step 4
Add the tomatoes, crush them with the spoon, and add the rice.
Spoon
Canned tomato
rice2 cupsStep 5
Add the herbs and taste for seasoning (adding more salt or pepper if needed). Divide evenly by spooning into the roasted peppers. Top with fresh parmesan cheese.
italian spicessaltblack pepper
grated parmesanStep 6
Bake until the tops are golden and crisp.
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Notes
60 liked
3 disliked
Delicious
Go-to
Easy
Makes leftovers
Fresh
