Health Lab Blog

Italian Stuffed Peppers

Main Dishes, Recipes

Years ago, there was a local restaurant named The Villa. They were known for their meat and mushroom sauce – a hearty spaghetti sauce that didn’t even need a pasta, it was so good! The Villa also priced it so well, it was more convenient for us to purchase it in quart containers for “semi-homemade” meals, than to try to make it at home. Alas, the restaurant closed it’s doors a few years ago and we were without our beloved sauce until my husband decided to learn to make it at home. The best thing about this sauce is that it freezes so well and since I’m all about making double of anything for the freezer these days, this recipe is one of my favorites!

It’s also so, so versatile, as I will demonstrate here! Keto, low carb, just don’t want pasta? No problemo! This sauce stuffs perfectly into a bell pepper! If the sauce is already made, dinner can be ready in about 20 minutes! But first, we have to make the sauce!

Italian Stuffed Peppers

Here’s what I used –

Ingredients portions are for two quarts – one to eat immediately and one to freeze!

2lbs grass fed ground beef

2 small packages sliced mushrooms

1 medium onion, diced

2 jars sugar free marinara sauce ( we like Raos or Mezzetta’s)

Salt & pepper to taste

2 tablespoons olive oil

Here’s what I did –

In a large pot over medium heat, drizzle the olive oil on the bottom of the pot. Add mushrooms and stir to release water. Let cook for 3-5 minutes.

Add ground beef and onions and stir until meat is browned and cooked through and onions are soft but not carmelized.

Salt and pepper until mixture is well seasoned. Add marinara and stir until combined. Continue cooking on low to medium until sauce begins to bubble!

I know, I know! With a recipe this easy, why did we ever buy it premade, right?!


Now on to the Italian Stuffed Peppers!

Preheat oven to 375 degrees.

Use 4 uniformly shaped green bell peppers; be sure they are flat on the bottom so they stand upright easily.

Using a sharp paring knife, cut a square out of the top of the pepper, removing the stem and discarding. With the knife, trim down the ribs and remove all seeds (rinsing the inside with water and patting dry can help!).

Using a tablespoon, fill the pepper cavity with the meat and mushroom mixture. Place all four stuffed peppers on a baking sheet. and place in preheated oven for about 15 minutes or until peppers are tender but still a little crisp and sauce is heated through.

I like to finish my peppers under the broiler for 2-3 minutes to lightly char the tops. Watch your peppers during this process – do not leave unattended!

Grate parmesan on top of each pepper before serving.

Serve in a shallow bowl for ease of eating! Cut open the peppers with a knife and fork and enjoy!

One of THE EASIEST WEEKNIGHT MEALS you’ll ever find – promise!!!

Italian Stuffed Peppers

Italian Stuffed Peppers

Course Main Course

Ingredients
  

  • 2 lbs grass fed ground beef
  • 2 small packages sliced mushrooms
  • 1 medium onion diced
  • 2 jars sugar free marinara sauce we like Raos or Mezzetta’s
  • Salt & pepper to taste
  • 2 tablespoons olive oil

Instructions
 

  • In a large pot over medium heat, drizzle the olive oil on the bottom of the pot. Add mushrooms and stir to release water. Let cook for 3-5 minutes.
  • Add ground beef and onions and stir until meat is browned and cooked through and onions are soft but not carmelized.
  • Salt and pepper until mixture is well seasoned. Add marinara and stir until combined. Continue cooking on low to medium until sauce begins to bubble!
  • I know, I know! With a recipe this easy, why did we ever buy it premade, right?!

Now on to the Italian Stuffed Peppers!

  • Preheat oven to 375 degrees.
  • Use 4 uniformly shaped green bell peppers; be sure they are flat on the bottom so they stand upright easily.
  • Using a sharp paring knife, cut a square out of the top of the pepper, removing the stem and discarding. With the knife, trim down the ribs and remove all seeds (rinsing the inside with water and patting dry can help!).
  • Using a tablespoon, fill the pepper cavity with the meat and mushroom mixture. Place all four stuffed peppers on a baking sheet. and place in preheated oven for about 15 minutes or until peppers are tender but still a little crisp and sauce is heated through.
  • I like to finish my peppers under the broiler for 2-3 minutes to lightly char the tops. Watch your peppers during this process – do not leave unattended!

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I'm April Miller.

Hi! I'M April Miller.

I’m a Functional Nutritional Therapy Practitioner, wife and mom to 3 amazing kids! I know how challenging it can be to balance work and family demands with healthy living. But we women deserve to take care of ourselves – our bodies demand it! Auto-immune triggers, adrenal fatigue, hormone issues and cancer are the result of not listening and properly caring for ourselves. But it’s not too late – get started now!