Italian Style Stuffed Peppers

Debbie Kenny


This is a tasty delicious main dish that can be prepared ahead of time and easily reheated I serve it with an antipasto tossed salad

★★★★★ 1 vote
30 Min
45 Min


4 medium
green bell peppers
2 Tbsp
olive oil
1 medium
onion, finely chopped
1 lb
lean ground beef
1/3 c
pesto( your own or store bought)
1 pkg
chopped frozen spinach, thawed and drained well
1 tsp
kosher salt (or to taste)
1/2 tsp
freshly ground black pepper
1/4 c
freshly grated parmesan cheese
3/4 c
fresh bread crumbs ( italian bread if possible)
1 medium
ripe tomato coarsely chopped
olive oil for drizzling


1Preheat oven to 350 degrees
In large saucepan, bring 4 quarts of salted water to a boil
Split peppers lengthwise and blanch in boiling water for 3-4 minutes
Drain and cool peppers, reserving 1 cup of water
2In skillet on medium heat saute onion and ground beef in olive oil until tender
Reduce heat to medium/low and add pesto, spinach, salt, and pepper, and mix well
Blend in bread crumbs and parmesan cheese, then add reserved water from peppers a little at a time, until moist but not too wet or soupy (usually ¼ cup of water is enough)
3Grease bottom of 11x9 pan with olive oil
Fill peppers and place in pan
Place tomato on top of peppers, drizzle with olive oil and pour ¼ cup of reserved water from peppers in bottom of pan
Cover with foil and bake at 350 for 30 minutes
Remove foil and bake for 15 minutes longer basting with pan drippings after 10 minutes

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Vegetable
Regional Style: Italian