Stuffed Bell Peppers are loaded with Italian flavor and just a hint of heat.
Course: Main Course
Keyword: spicy italian stuffed bell peppers
Servings: 4-6 servings
1medium sweet onionfinely diced
1/2cupuncooked long grain white rice
6red bell peppersorange and yellow peppers are good too
8ozcanned black olivesdrained and roughly chopped
8ouncesfresh mushroomssliced or chopped
16ouncesof spaghetti sauceuse your favorite homemade or canned variety (divide and set aside 1/2 cup of sauce)
1/4teaspoongranulated garlicgarlic powder is fine
1/2teaspoonfresh black pepper
2teaspoonscrushed red pepper flakes
1/2cupof your favorite cheeseshredded or thinly sliced
1/4cupfresh Italian parsleychopped small
Preheat the oven to 350 degrees. Combine the rice and the water in a small saucepan and bring it to a boil. Cover and simmer on low heat for 20 minutes. While the rice is simmering, cook the ground beef with the onions in a large skillet.
Add the olives, mushrooms, spaghetti sauce, Worcestershire sauce, garlic powder, onion powder, salt, pepper, Italian seasoning, and red pepper flakes to the skillet with the meat. Bring to a simmer and cook about 5 minutes.
While the filling is simmering, split the peppers in half and remove the seeds. Place the peppers on a large sheet pan and set aside. Add the cooked rice to the skillet with meat and stir to combine.
Spoon an equal amount of this mixture into each bell pepper. Pour the remaining spaghetti sauce over the top of each pepper.
Cover loosely with foil and bake 50 minutes in the oven. Remove foil and sprinkle with your favorite cheese. I use mozzarella, Monterrey Jack or pepperjack most of the time. Place back in the oven just until the cheese is melted, approximately 10 minutes. Enjoy!
FREEZER MEAL: Prepare the filling, let cool and transfer to a zipclose freezer bag or airtight container. Thaw in the refrigerator before reheating or stuffing the filling into peppers to bake. This skillet recipe is a great option for a freezer meal with this filling as well.
The cooked stuffed peppers can also be frozen once they have cooled. Place them in an airtight container. Thaw in the refrigerator prior to reheating the peppers in the microwave.