Italian Stuffed Peppers

Affiliate DISCLOSURE: This post contains chapter links. We earn a small commission from qualifying purchases.

One of my favorite recipes that my used to make was Italian Stuffed Peppers. It is such a simple recipe that it was one of the first things I tried to make in my kitchen in higher. My Italian Stuffed Peppers have gotten meliorate and better over the years and I am finally set to share this awesome recipe.The key to a good blimp pepper is yummy cheese.

The bell pepper acts like a little basin for footing beef, cheese, and vegetables. My whole family loves when I make information technology. I usually continue the diced peppers out of my daughter'south blimp pepper because she likes her blimp peppers milder.

Choosing Pepper for Blimp Bong Pepper Recipe

When you are at Publix, choose the sweeter of the bell peppers. The Female Bong Peppers and more than circular abs take iv bumps on the bottom. The Male Bell Peppers are less sweetness and taller and sparse, they only have iii bumps.

Italian Stuffed Peppers Recipe

Stuffed Bong Peppers Ingredients

four Large Bell Peppers i tsp olive oil Filing: 1 Pound Ground Beefiness 1/four Cup Chopped Onions 1/ii Cup Uncooked Quinoa 1 Large Clove Garlic, finely diced 1 cup vegetable goop or water 1/ii loving cup chopped tomato iii/4 loving cup Sargento Shred Parmesan Cheese

How to Make Stuffed Bell Peppers?

1. Cut the top off of each pepper with a knife a serrated knife.
2. Dice the pepper part of each pepper and transfer to a large bowl. Set aside.
3. Remove seeds from remaining peppers and rub outside of peppers with oil.
4. Place on a baking sheet and set up aside while making the filling.
5. FILLING:
6. Pre-estrus a large skillet over medium heat. Add remaining olive oil. Add together garlic and cook for 2 to 3 minutes until fragrant.
7. Cook beef and onion over medium estrus eight to 10 minutes, stirring occasionally until beef is brown; bleed.
8. Add tomato and cook 1 infinitesimal.
9. Add goop and bring to a boil.
10. Add quinoa, salt, and pepper.
11. Cover and simmer on low for fifteen minutes or until liquid is nearly absorbed. Remove from heat. Stir in half of the cheese. Set aside to absurd for x minutes.
12. Stuff peppers with beefiness mixture. Stand peppers upright in ungreased 8-inch square glass baking dish.
13. Encompass tightly with foil. Bake 10 minutes. Uncover and broil about 15 minutes longer or until peppers are tender.
14. Sprinkle with cheese. Expect until cheese is melted. Transfer to a platter and serve.

Print

Italian Blimp Peppers

Italian Stuffed Peppers is an easy recipe and is a cracking place to start creating recipes in your kitchen with kids and Sargento Cheese

Form Appetizer

Cuisine Italian

Keyword Footing Beef, Low Carb, Peppers

Prep Time 5 minutes

Melt Fourth dimension 12 minutes

Total Time 17 minutes

Servings iv people

Calories 339 kcal

• 4 Bong Peppers Large
• 1 tsp olive oil

Filing

• ane Pound Ground Beef
• one/four Loving cup Onions Chopped
• 1/2 Cup Quinoa Uncooked
• 1 Garlic finely diced
• i cup vegetable broth or water
• i/ii cup tomato chopped
• 3/4 cup Parmesan Cheese Sargento Shred

• Cut the tiptop off of each pepper with a knife a serrated pocketknife.

• Dice the pepper part of each pepper and transfer to a big bowl. Set bated.

• Remove seeds from remaining peppers and rub exterior of peppers with oil.

• Identify on a baking sail and set aside while making the filling.

• FILLING:

• Pre-rut a big skillet over medium heat. Add remaining olive oil. Add together garlic and cook for 2 to 3 minutes until fragrant.

• Cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally until beef is chocolate-brown; drain.

• Add tomato plant and melt one infinitesimal.

• Add together goop and bring to a eddy.

• Add quinoa, table salt, and pepper.

• Embrace and simmer on low for fifteen minutes or until liquid is almost absorbed. Remove from oestrus. Stir in half of the cheese. Set aside to cool for x minutes.

• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish.

• Embrace tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender.

• Sprinkle with cheese. Expect until cheese is melted. Transfer to a platter and serve.

Nutrition Facts

Italian Stuffed Peppers

Amount Per Serving

Calories 339 Calories from Fat 216

% Daily Value*

Fat 24g 37%

Saturated Fat 8g twoscore%

Cholesterol 80mg 27%

Sodium 123mg 5%

Potassium 613mg eighteen%

Carbohydrates 8g 3%

Fiber 2g 8%

Sugar 5g 6%

Protein 20g twoscore%

Vitamin A 3760IU 75%

Vitamin C 154.8mg 188%

Calcium 38mg 4%

Iron 3mg 17%

* Percent Daily Values are based on a 2000 calorie diet.

You can get a skilful deal on Sargento Shreds with this deal at Publix:  $1 off 2 Sargento Shreds Coupon

burgesintly1971.blogspot.com

Source: https://aprilgolightly.com/italian-stuffed-peppers/

Share this post