Easy Italian stuffed peppers

Ingredients

• 4 Bell Peppers (red or yellow, tops cut off and seeded)
• 1 lb Ground Beef (80% lean)
• 0.5 lb Italian Sausage (remove casing, mild or sweet)
• 2 tbsp Olive Oil (extra virgin)
• 1 Onion (medium, finely diced)
• 2 cloves Garlic (minced)
• 1 cup Marinara Sauce (store‑bought or homemade, no added sugar)
• 1 cup Shredded Mozzarella Cheese (low‑moisture)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 tsp Dried Oregano
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the Peppers

   Slice the tops off the bell peppers, remove the seeds and membranes, and set the hollow shells aside.

   Time: PT10M

2. Cook the Meat Filling

   Heat olive oil in a skillet over medium‑high heat. Add the diced onion and sauté 2‑3 minutes until translucent. Stir in minced garlic and cook 30 seconds. Add ground beef and Italian sausage, breaking it up with a spoon, and cook until browned, about 7‑8 minutes. Drain any excess fat, then stir in marinara sauce, oregano, salt, and pepper. Simmer 2 minutes.

   Time: PT10M

3. Stuff the Peppers

   Spoon the meat mixture into each pepper cavity, filling them almost to the top. Sprinkle shredded mozzarella and grated Parmesan evenly over each stuffed pepper.

   Time: PT5M

4. Bake

   Place the stuffed peppers on a baking sheet and bake in a pre‑heated oven at 350°F for 30 minutes, or until the cheese is bubbly and golden.

   Time: PT30M

   Temperature: 350°F

5. Rest and Serve

   Remove the peppers from the oven and let them rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

8g

Fat

22g

Fiber

2g