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Italian Stuffed Peppers

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“This is a stuffed pepper recipe I clipped from the coupon section of the newspaper years ago. I'm uploading it here to share and so I can clean out the kitchen drawer full of recipe clippings!”
READY IN:
1hr 35mins
SERVES:
4
YIELD:
4 stuffed peppers
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. In a large bowl, mix ground beef, ricotta cheese, 1/2 cup mozzarella, salt, pepper and half the tomato sauce until well combined.
  3. Slice tops off peppers and remove seeds and ribs. With a small knife, cut a few small slits in the bottom of each pepper to drain liquid released by the filling as it cooks.
  4. Select a baking dish that will hold the peppers snugly; pour remaining sauce in bottom of the dish. Arrange peppers, open side up, and stuff with the filling mixture. Top with remaining mozzarella cheese.
  5. Spray a large piece of aluminum foil with nonstick spray. Place sprayed side down over peppers.
  6. Bake, covered, 30 minutes. Uncover and baked 50 minutes more, or until meat has cooked through and cheese is bubbly,.

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