Stuffed Peppers

5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 2
Calories: 685kcal

Ingredients

Tiramisu - makes about 4 portions. Can be increased or decreased using a proper container to make it.

  • 3/4 cups Heavy cream
  • 3 TBSP Granulated sugar
  • 1/2 tsp Vanilla extract
  • 4 oz Mascarpone cheese room temperature
  • 3/4 cups Espresso cold
  • 1.5 TBSP Coffee flavored liqueur example Kahlua
  • 1/2 package Ladyfingers found in the cookie aisle at your local grocery store
  • Cacao powder for dusting the top

Stuffed Peppers

  • 1/2 cup White rice rinsed
  • 1 TBSP Extra-virgin olive oil
  • 1/4 cup Onion minced
  • 2 cloves Garlic minced
  • 1 slice Your choice of bread crust removed and discarded. Middle part diced
  • 1/4 cup Milk
  • 8 oz Ground beef
  • 1/2 tsp Dried oregano
  • 2 TBSP Parmesan cheese
  • 1 Green bell pepper cut in half; stem and seeds removed
  • 1.5 cups Marinara sauce
  • 1/2 cup Mozzarella cheese shredded

Garlic Bread

  • 2 slices Crusty bread toasted
  • 4 tsp Butter
  • 1/2 tsp Garlic powder
  • 1/4 tsp Dried oregano

Sparkling Water

  • 24 oz Sparkling water cold

Instructions

  • Add the cream to a mixing bowl and beat on medium speed with an electric mixer (or by hand using a whisk). Slowly add sugar and vanilla and continue to beat until stiff peaks form. Add mascarpone cheese and mix just until combined. Set aside.
  • Add coffee and liqueur to a shallow bowl. Dip the ladyfingers in the coffee (don't soak them—just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of a small baking dish or similarly sized pan.
  • Smooth half of the mascarpone mixture over the top. Add another layer of dipped ladyfingers. Smooth the remaining mascarpone cream over the top.
  • Dust cocoa powder generously over the top (using a fine mesh strainer). Refrigerate for at least 3-4 hours or overnight before serving.
  • Prep the ingredients per the instructions above.
  • Preheat the oven to 375℉ (190℃).
  • Cook the rice according to the directions on the package. Once tender, season with salt and pepper to taste and cover with a lid to keep warm.
  • Heat the oil in a skillet on medium heat. Saute the onion and garlic until softened and golden brown. Then remove from the heat.
  • In a bowl mix the bread and milk. Let sit until the bread is soggy. Then mix in the ground beef, sauteed onion and garlic, oregano, and parmesan cheese. Season with salt and pepper and mix until well combined.
  • Stuff the beef mixture into the pepper halves and place them in the baking dish.
  • Pour the tomato sauce over top and cover with foil. Bake in the oven until the peppers are tender, about 45 minutes.
  • Remove the foil, sprinkle the mozzarella over top, and bake for another 10 to 15 minutes until the cheese is melted.
  • (Alternatively, broil on medium to get a golden brown coloring on the cheese.)
  • Spread the butter on the bread. Sprinkle with garlic powder and oregano. Toast the bread to golden brown in the oven or toaster oven.
  • Serve the stuffed pepper with rice, bread, and sparkling water. Enjoy with tiramisu.

Nutrition

Calories: 685kcal | Carbohydrates: 56g | Protein: 35g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 898mg | Potassium: 944mg | Fiber: 5g | Sugar: 10g | Vitamin A: 675IU | Vitamin C: 68mg | Calcium: 265mg | Iron: 7mg

Stuffed Peppers

5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour
Servings 2
Calories 685 kcal

Ingredients
 
 

Tiramisu - makes about 4 portions. Can be increased or decreased using a proper container to make it.

  • 3/4 cups Heavy cream
  • 3 TBSP Granulated sugar
  • 1/2 tsp Vanilla extract
  • 4 oz Mascarpone cheese room temperature
  • 3/4 cups Espresso cold
  • 1.5 TBSP Coffee flavored liqueur example Kahlua
  • 1/2 package Ladyfingers found in the cookie aisle at your local grocery store
  • Cacao powder for dusting the top

Stuffed Peppers

  • 1/2 cup White rice rinsed
  • 1 TBSP Extra-virgin olive oil
  • 1/4 cup Onion minced
  • 2 cloves Garlic minced
  • 1 slice Your choice of bread crust removed and discarded. Middle part diced
  • 1/4 cup Milk
  • 8 oz Ground beef
  • 1/2 tsp Dried oregano
  • 2 TBSP Parmesan cheese
  • 1 Green bell pepper cut in half; stem and seeds removed
  • 1.5 cups Marinara sauce
  • 1/2 cup Mozzarella cheese shredded

Garlic Bread

  • 2 slices Crusty bread toasted
  • 4 tsp Butter
  • 1/2 tsp Garlic powder
  • 1/4 tsp Dried oregano

Sparkling Water

  • 24 oz Sparkling water cold

Instructions
 

  • Add the cream to a mixing bowl and beat on medium speed with an electric mixer (or by hand using a whisk). Slowly add sugar and vanilla and continue to beat until stiff peaks form. Add mascarpone cheese and mix just until combined. Set aside.
  • Add coffee and liqueur to a shallow bowl. Dip the ladyfingers in the coffee (don't soak them—just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of a small baking dish or similarly sized pan.
  • Smooth half of the mascarpone mixture over the top. Add another layer of dipped ladyfingers. Smooth the remaining mascarpone cream over the top.
  • Dust cocoa powder generously over the top (using a fine mesh strainer). Refrigerate for at least 3-4 hours or overnight before serving.
  • Prep the ingredients per the instructions above.
  • Preheat the oven to 375℉ (190℃).
  • Cook the rice according to the directions on the package. Once tender, season with salt and pepper to taste and cover with a lid to keep warm.
  • Heat the oil in a skillet on medium heat. Saute the onion and garlic until softened and golden brown. Then remove from the heat.
  • In a bowl mix the bread and milk. Let sit until the bread is soggy. Then mix in the ground beef, sauteed onion and garlic, oregano, and parmesan cheese. Season with salt and pepper and mix until well combined.
  • Stuff the beef mixture into the pepper halves and place them in the baking dish.
  • Pour the tomato sauce over top and cover with foil. Bake in the oven until the peppers are tender, about 45 minutes.
  • Remove the foil, sprinkle the mozzarella over top, and bake for another 10 to 15 minutes until the cheese is melted.
  • (Alternatively, broil on medium to get a golden brown coloring on the cheese.)
  • Spread the butter on the bread. Sprinkle with garlic powder and oregano. Toast the bread to golden brown in the oven or toaster oven.
  • Serve the stuffed pepper with rice, bread, and sparkling water. Enjoy with tiramisu.

Nutrition

Calories: 685kcalCarbohydrates: 56gProtein: 35gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 95mgSodium: 898mgPotassium: 944mgFiber: 5gSugar: 10gVitamin A: 675IUVitamin C: 68mgCalcium: 265mgIron: 7mg
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