Stuffed Peppers with Italian & Cheddar Cheese

Rose Mary Mogan


I created this recipe with peppers that my neighbor gave me. With the cool weather it was a perfect meal idea. I used ingredients from the pantry & fridge.

Although it did have minute maid rice in the meat, I still made some garlic Sour Cream Mashed Potatoes to go with it. I also drained the liquid from the peppers & made a slightly thickened gravy to top the potatoes, the meal was so comforting I could only eat half of a pepper because they were stuffed to the max. I had planned to freeze some, but didn't get around to it, because they were shared & enjoyed so much. Give Them a try.

pinch tips: How to Freeze Fish, Meat & Poultry





35 Min


1 Hr 30 Min




1 lb
ground turkey
2 1/2 lb
ground round
2 pkg
beef with onion soup mix
1 can(s)
progresso tomato recipe starter 18 oz.
1 1/2-2 c
5 cheese italian blend cheese shreds
3 large
eggs, room temperature
1 Tbsp
dried basil
2 tsp
steak seasoning (like montreal)
3 c
bread crumbs (i used large hamburger buns)
1 large
onion, chopped
2 c
minute maid rice (uncooked)
1 Tbsp
garlic juice or good quality granulated garlic
2 can(s)
15 1/2 oz. diced tomatoes
1 jar(s)
favorite pasta sauce (24-32 oz.)
3/4 c
shredded cheddar cheese
6 large
bell peppers, seeded and cut in half

Directions Step-By-Step

Wash & remove seeds from peppers and cut in half, then place in micro safe bowl.
Add 1/2 cup water then cover with saran wrap and microwave for about 5 minutes, just to partially cook peppers.
Spray a 9X15 size dish with cooking spray, line the peppers in dish and set aside till needed.
Add the ground beef and ground turkey to a large bowl.
Add in the onion soup mix and recipe starter, and eggs & chopped onion.
Then add in the 5 cheese Italian cheese blend, bread crumbs, and spices, then stir to blend together. DON'T FORGET to add in 1 can of the diced tomatoes undrained, mix till well blended together.
Once meat mixture is blended together, shape into large balls of meat to fill cavitity of each pepper. Then top with pasta sauce, and add the remaining can of undrained diced tomatoes on top. Cover tightly with tight fitting lid or aluminum foil. Place in preheated 400 degree F. oven.
Bake for about 1 hour and 20 minutes, remove cover and top with shredded cheddar cheese and bake for an additional 10 minutes until cheese melts. Remove from oven, allow to cool slightly.
Serve with sides of your choice or as desired.

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