Welcome, fellow food enthusiasts! Today, we’re diving into a recipe that marries color, flavor, and wholesome goodness into one delightful dish: italian stuffed peppers with tomato sauce. If you’re seeking something to spark joy in your meals, you’ve just found it!
Stuffed Peppers with Tomato Sauce Recipe Overview
Before we roll up our sleeves, here’s what you need to know about this vibrant dish:
- Course: Main Dish
- Cuisine: Mediterranean
- Total Servings: 4
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Equipment Needed
Let’s talk about what you’ll need. To ensure our italian stuffed peppers simmered in tomato sauce turn out perfect, grab the following kitchen gear:
- Oven
- Baking dish
- Mixing bowl
- Skillet
- Cutting board
- Knife
Ingredients for Stuffed Peppers with Tomato Sauce
Gather these fresh and colorful ingredients to get started:
| Ingredient | Quantity |
|---|---|
| Bell peppers (mixed colors) | 4, tops cut, seeds removed |
| Rice | 1 cup, cooked |
| Ground beef (Halal) | 500g |
| Onion | 1, finely chopped |
| Garlic | 2 cloves, minced |
| Tomato sauce | 2 cups |
| Olive oil | 2 tbsp |
| Diced tomatoes | 1 cup |
| Salt | To taste |
| Black pepper | 1 tsp |
| Fresh parsley | 3 tbsp, chopped |
Fact: Did you know that bell peppers come in a rainbow of colors because they are each at different stages of ripeness? Green is less sweet and slightly bitter, while red is fully ripe and sweet!
Step by Step Instructions
Preparing the Filling
- Set the olive oil in a pan over medium-low heat.
- Sauté onion and garlic until they’re soft and fragrant.
- Make the ground beef smaller by breaking it up with a spoon, then add it and cook until it turns brown.
- Stir in cooked rice, diced tomatoes, half of the tomato sauce, salt, and pepper.
- Cook for an additional 5 minutes, then remove from heat and stir in fresh parsley.
“The secret to a flavorful filling is letting it simmer just long enough to let the flavors meld beautifully.”
Stuffing the Peppers
- Arrange the prepared peppers in a baking dish.
- Spoon the filling generously into each pepper.
- Top each with the remaining tomato sauce.
“Stuffed to the brim with goodness, each pepper is a meal in its own right!”
Baking
- Preheat your oven to 375°F (190°C).
- Wrap foil around the dish and bake for 35 minutes.
- Uncover and bake for another 10 minutes, or until the peppers are tender and the tops are slightly charred.
“As these beauties bake, your kitchen will be filled with an aroma that promises a delicious meal.”
Additional Tips for Perfect Italian Stuffed Peppers
- For a vegetarian version, replace ground beef with a mix of mushrooms and lentils.
- Add cheese on top before the final 10 minutes of baking for a gooey finish.
Best Served With
A simple side dish enhances this main wonderfully. Consider:
- A crisp green salad
- Garlic bread
Nutrition in Stuffed Peppers with Tomato Sauce Recipe
Each serving is not just tasty but also packed with nutrients:
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 22 g |
| Carbohydrates | 27 g |
| Fat | 18 g |
Approximation: These values are approximated. Actual nutritional content may vary based on specific ingredient brands and sizes.
What Makes Stuffed Peppers in Tomato Sauce Dish Delicious
The joy of this dish lies in its simplicity and the symphony of flavors from fresh, quality ingredients. The sweet, roasted bell peppers pair wonderfully with the savory, meaty filling and the rich, tangy tomato sauce, creating a balanced and satisfying meal.
FAQs about Stuffed Peppers with Tomato Sauce Recipe
How can I prevent the peppers from becoming too soft while baking?
To keep the peppers from becoming overly soft, make sure not to overbake them. Keep a close eye on them after uncovering in the oven.
Can I prepare this dish ahead of time?
Absolutely! After preparing the peppers, put them in the fridge before baking. When you’re ready, bake as directed.
What variations can I make to this recipe?
Feel free to swap the ground beef for other proteins like chicken or even tofu for a vegan option. Spice it up with chili flakes or add different herbs for a new flavor twist.
Are stuffed peppers with tomato sauce freezer-friendly?
Yes, they freeze well. Cool them completely before freezing and reheat in the oven to maintain texture and flavor.
How do I choose the best peppers for stuffing?
Opt for peppers that are firm, vibrant in color, and have a relatively even shape for easy filling.
Conclusion
There you have it! A simple, delicious recipe for stuffed peppers with tomato sauce that’s sure to impress at any dining table. Give this recipe a try, and let the vibrant colors and bold flavors bring some excitement to your mealtime!
Feel free to leave your comments, questions, or feedback on this recipe below. Happy cooking!
Check out some more delicious main dish recipes:
- Italian Stuffed Shells with Meat Sauce and Ricotta
- Cast Iron Chicken Breast Recipe
- Italian Cabbage Recipe
- Summer Shrimp Scampi with Tomatoes and Corn
- Subgum Fried Rice Recipe
- Taco Bell Chicken Chipotle Melt Recipe
Best Stuffed Peppers with Tomato Sauce
Equipment
- Oven
- Baking dish
- Mixing bowl
- Skillet
- Cutting board
- Knife
Ingredients
- 4 Bell peppers mixed colors, tops cut, seeds removed
- 1 cup Rice cooked
- 500 g Ground beef Halal
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 2 cups Tomato sauce
- 2 tbsp Olive oil
- 1 cup Diced tomatoes
- Salt to taste
- 1 tsp Black pepper
- 3 tbsp Fresh parsley chopped
Instructions
Preparing the Filling
- Set the olive oil in a pan over medium-low heat.
- Sauté onion and garlic until they’re soft and fragrant.
- Make the ground beef smaller by breaking it up with a spoon, then add it and cook until it turns brown.
- Stir in cooked rice, diced tomatoes, half of the tomato sauce, salt, and pepper.
- Cook for an additional 5 minutes, then remove from heat and stir in fresh parsley.
Stuffing the Peppers
- Arrange the prepared peppers in a baking dish.
- Spoon the filling generously into each pepper.
- Top each with the remaining tomato sauce.
Baking
- Preheat your oven to 375°F (190°C).
- Wrap foil around the dish and bake for 35 minutes.
- Uncover and bake for another 10 minutes, or until the peppers are tender and the tops are slightly charred.
Notes
- For a vegetarian version, replace ground beef with a mix of mushrooms and lentils.
- Add cheese on top before the final 10 minutes of baking for a gooey finish.
