(4)

Italian Cheese Stuffed Peppers

Italian Cheese Stuffed Peppers
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Calories 338 cals
Total Fat 9 g
Cholesterol 51 mg
Dietary Fiber 4 g
Sodium 627 mg
Protein 25 g
Total Carbohydrate 38 g
(4)

Prep Time: 30 Minutes

Time to Table: 1 Hour 15 Minutes

Serves: 8 (1-1/2 cups per serving)

Ingredients

  • 8 large red bell peppers
  • 1 cup dried orzo pasta
  • 1 pound 95% lean ground beef
  • 3/4 cup chopped onion
  • 1 1/2 cups Daisy Cottage Cheese
  • 1 cup shredded Mozzarella cheese
  • 1 cup marinara sauce
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1/4 cup bread crumbs
  • 2 tablespoons shredded Parmesan cheese

Directions

Cut the tops off, remove inside ribs, and cut a small slice from the bottom of each bell pepper (to keep pepper upright). Cook the orzo pasta according to package directions, drain, and set aside. Heat the oven to 350 degrees. Spray a 13 x 9-inch baking-pan with nonstick cooking spray; set aside. In a large skillet place the ground beef and onion. Cook over medium heat, stirring frequently, until the meat is no longer pink and the onion has softened (10 to 12 minutes). Remove from the heat. In a large bowl, add the meat mixture, cottage cheese, mozzarella cheese, marinara sauce, basil, salt, oregano, and pepper. Mix well. Place about 1 cup filling in each pepper. Place each pepper in the prepared pan. (The small slice cut off the bottom of the peppers will help keep the peppers upright while baking). Cover the peppers and bake for 35 to 40 minutes or until the filling is heated through, the cheese is melted, and the peppers are softened. Meanwhile, in a small skillet, over medium heat, melt the butter. Add the bread crumbs and cook stirring frequently, for 2 to 3 minutes until the bread crumbs become light brown. Remove from the heat. Stir in the Parmesan cheese and set aside. Remove the peppers from the oven and uncover the pan. Sprinkle about 2 teaspoons of the bread crumb mixture on top of each pepper. Continue baking, uncovered, for 5 to 6 minutes or until Parmesan cheese melts and crumbs are golden brown.

Reviews

Average Rating:
4.5 out of 0 5
(4)
Meaghan 08/31/2017

My favorite stuffed pepper recipe! Absolutely delicious!

Sparks 06/23/2017

Such a creative recipe with adding orzo pasta. The prep is what took the longest and and alternate version can be cutting up the bell peppers and cook a lot quicker without putting it in the oven. I ended up topping it with sour cream and opted out the cottage cheese. I received the sour cream to test for free through Influenster.

MoneySavvyMom901 07/15/2016

I really enjoyed making this recipe. It took a little more prep time then I thought it would but the delicious taste was worth the effort. I was also surprised how much it made. It made more stuffing that I had enough peppers for. Leftovers for days. Thank you Daisy and Influenster for giving me the means and motivation to make this recipe and dish.

Kristy 11/04/2014

I can't wait to try these, this week for sure! However, I will use gluten free pasta or rice.

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