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Before you jump to Easy Italian Stuffed Peppers recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is now much more popular than in the past and rightfully so. Poor diet is a leading factor in diseases such as heart disease and high blood pressure which can put a drain on the economy. No matter where you look, people are encouraging you to live a healthier lifestyle but then again, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. It is likely that many people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, though, just making a few small changes can positively affect daily eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you most probably buy a lot of food items out of habit. As an example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before getting it? A good healthy substitute can be porridge oats which have been proven to be good for your heart and can give you good sustainable energy daily. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can be a usual part of your new healthy diet.
Hence, it should be fairly obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to easy italian stuffed peppers recipe. You can cook easy italian stuffed peppers using 5 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Easy Italian Stuffed Peppers:
- Get 1/2 cup brown rice uncooked instant
- Provide 1 lb ground beef extra lean 90 %
- Get 3 cups sauce traditional Italian
- Get 6 green bell peppers medium size red or
- You need 1 (4 oz) bag Mozzarella cheese shredded fat free
Instructions to make Easy Italian Stuffed Peppers:
- Cook the rice without salt or butter according to the package directions.
- Cook the beef in a 10-inch skillet over medium-high heat until it’s well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice into the skillet.
- Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper halves in a 17 x 11-inch roasting pan.
- Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover pan.
- Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
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