Stuffed bell peppers are tasty and very easy to make, here’s the recipe just for you! A bit different from rice stuffed peppers, which are equally delicious. Today I offer you a great classic that never disappoints, you can serve them as a main course since they are stuffed with meat and cheese; prepared this way, they are really excellent, and I am sure you will love them!
Meat stuffed bell peppers are very versatile; if you prefer, you can substitute the cheeses with those you prefer or even omit them. For the recipe, choose yellow and red peppers to add color to the dish; they are delicious both hot and cold. Now I’ll leave you with the recipe, and if you liked it, let me know in the comments and don’t forget to follow me on my social pages Instagram and Facebook
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 518.97 (Kcal)
- Carbohydrates 12.52 (g) of which sugars 4.29 (g)
- Proteins 43.87 (g)
- Fat 31.39 (g) of which saturated 10.24 (g)of which unsaturated 11.43 (g)
- Fibers 1.99 (g)
- Sodium 1,618.54 (mg)
Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 bell peppers
- 3.5 oz scamorza cheese
- 1.1 lbs ground beef
- as needed milk
- 1 egg (large)
- 1/3 cup Parmesan cheese (+ for garnish before baking)
- 2 tsp salt
- 1/2 cup breadcrumbs
How to Make Stuffed Bell Peppers with Meat
Wash the bell peppers, then cut them in half, remove the seeds and the harder parts. Season them with a drizzle of extra virgin olive oil and set them aside.
In the meantime, in a bowl, mix the ground beef, salt, breadcrumbs, egg, and milk.
Blend everything with your hands.
At this point, use the meat to fill the peppers.
For the final touch, garnish with diced scamorza cheese and grated Parmesan cheese.
Bake in a convection oven at 356°F for about 35 minutes or until golden brown. If you like, add some chopped parsley.
Storage and Tips for Stuffed Bell Peppers with Meat
Stuffed bell peppers can be stored in an airtight container in the refrigerator until the next day. They can also be cooked in an air fryer at 320°F for about 25 minutes; in the last 5 minutes, keep an eye on them to ensure the surface doesn’t burn, and cover the peppers with a sheet of aluminum foil if needed.
If you have leftover meat, you can make meatballs.
