Delicious Italian Stuffed Peppers combine fresh bell peppers with a savory ground beef filling for a delicious dinner. The peppers bake until they are crisp-tender and the meat filling is juicy and tender.
Pre-heat oven to 350F (180C). Drizzle a large baking pan with 1-2 tablespoons olive oil.
Clean the peppers- cut off the tops and remove the core. Place on the prepared baking pan. Then cut the pepper part around the stalk, cut it into small pieces (I used 3 tops only).
In a large bowl combine together the ground beef (and pork if using), egg, parmesan cheese, shredded cheese, bread crumbs, salt, garlic, pepper, milk, parsley and chopped pepper pieces.
Fill the peppers with the meat mixture. Add the potatoes and bake for 40-45 minutes. Remove from the oven, (Raise the heat to 400F (200 C)) top the peppers with shredded cheese and bake for another 5 minutes. Serve immediately.
FOR THE POTATOES
In a large bowl combine the sliced or cubed potatoes, oregano, rosemary, salt and olive oil.
Notes
If your potatoes aren't crispy enough, then remove the peppers once the cheese has melted and continue to bake for 10-15 minutes.Instead of using potatoes you can substitute with sliced peppers.I don’t cook my peppers first because I like them crisp-tender. If you prefer them softer, you could steam or boil them first so they soften. Just don’t cook them too much otherwise they won’t hold up when you bake them.Make-ahead: You can assemble the stuffed peppers ahead of time and keep them in the refrigerator until you’re ready to bake them. If they’re cold, you will need to add more baking time.Leftovers: If you have stuffed peppers leftover, place them in an airtight container and they will keep for three to four days in the fridge. Reheat them in the microwave or in the oven.Freezer: You can also freeze them for several months in a freezer-safe container.