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Mom’s Stuffed Peppers

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  • 1 pound ground beef, browned
  • 1 tablespoon minced garlic
  • 1 cup fine bread crumbs
  • 1/4 cup grated Parmigiano-Reggiano
  • 4 tablespoons chopped Italian parsley
  • 3 fresh basil leaves, finely chopped
  • 1 cup fresh tomatoes, precooked (or canned tomatoes)
  • 2 eggs
  • 4 tablespoons olive oil
  • 8 medium peppers, stemmed, cored, and seeded
  • 1 tablespoon olive oil for drizzling over peppers before baking
  • 1 cup tomato sauce
Servings: 4

  1. Preheat the oven to 400°F.
  2. Combine the beef with all the other filling ingredients, then stuff the peppers all the way to the top. It’s fine if the peppers bulge a bit.
  3. Stand the peppers on end in a casserole dish and drizzle the olive oil over them. Bake at 400°F for 15 minutes, then reduce the temperature to 375°F and pour the tomato sauce around them. Continue baking until the peppers brown, about 30 minutes. Bring to the table in the casserole dish and serve.

Estimated Nutrient Breakdown:

Calories: 2,738.64
Weight: 2,123.47g
Total Fat: 184.55g
Saturated Fat: 54.52g
Trans-Fat: 5.39g
Monounsaturated Fat: 96.71g
Polyunsaturated Fat: 14.60g
Protein: 129.87g

Cholesterol: 667.25g
Sodium: 2,932.28g
Calcium: 951.71g
Magnesium: 309.25g
Potassium: 4,459.43g
Iron: 23.33g
Zink: 24.96g
Phosphorus: 1,638.13

Vit A: 588.49
Vit B1: 1.98
Vit B2: 2.12
Vit B3: 34.66
Vit B6: 4.39
Vit B12: 11.30
Vit D: 2.36
Vit E: 2.36
Vit K1: 401.54


Caution: Sulfites,FODMAP
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free,Immuno-Supportive,
Notes: Wild Food Box adorable add-on!

Author: Epicurious
Tags: Wild Food Box

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