Italian Stuffed Peppers
Quick, savory, hearty & healthy stuffed peppers make a perfect dinner or meal prep
Servings: 6 people
Equipment
- baking dish
- Large pot
Ingredients
- 6 green peppers
- 1 lb ground beef
- 1 C cooked brown rice white rice or quinoa work too
- 24 oz marinara sauce
- 1 yellow onion, chopped
- salt & pepper
- 1 tbsp minced garlic
- 2 tsp oregano
- 2 tsp thyme
- 2 tsp basil
- 1/2 C shredded mozzarella (plus more to top)
Instructions
- In a large skillet, cook the onions and ground beef through completely. Season with salt and pepper, garlic, oregano, thyme, and basil. Once cooked, remove from the stove and set aside.
- In a large pot, bring about 4 cups of water to a boil and preheat the oven to 350
- Clean the peppers and cut the tops off, leaving an open and free-standing pepper. Once the water is boiling, drop half of the peppers in at a time, boiling for 2 minutes each. Remove from the boiling water and place into a lined baking dish
- Combine the cooked ground beef and onions, cooked rice, marinara sauce, and 1/2 C of mozzarella and mix well. Fill each pepper to the desired amount, and top with cheese
- Bake stuffed peppers for 15-20 minutes or until the cheese on top is browned and melted
Notes
There will most likely be extra meat filling for the peppers. You can fill more peppers and freeze them, or freeze just the filling, in an airtight container. These will stay good in the freezer for up to 3 months.
For meal prepping and saving these stuffed peppers, store them in the fridge in an airtight container for up to 5 days. Microwave for 2 minutes.
To reheat frozen filling: Defrost in the fridge overnight and heat up the next day.
To reheat frozen stuffed peppers: Defrost in the fridge overnight. Microwave for 2 minutes or Bake for 15 minutes at 350.