Sheet Pan Italian Stuffed Peppers
Colorful bell peppers stuffed with a mix of pork, beef and tomato sauce and baked on one sheet pan for easy clean-up
Servings: 10 peppers
Ingredients
- 5 large bell peppers
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 pound ground pork
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon dried Italian seasoning blend
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onions
- 2 cups crushed tomatoes, tomato sauce or marinara sauce
- 1 cup shredded Parmesan cheese
- ½ cup shredded mozzarella cheese
- chopped parsley for garnish (optional)
Instructions
- Preheat oven to 425 degrees
- Wash peppers, cut in half, and remove seeds and ribs, then set aside
- In a large skillet, brown ground beef and pork in 1 tablespoon olive oil, and add sea salt and pepper
- Stir in tomato sauce, Italian seasoning, garlic, onions and 1/2 cup Parm, and cook until heated through
- Remove from heat, and set aside
- Line a large baking sheet with heavy duty foil, spread 1 tablespoon olive oil evenly over foil, and on bottoms and sides of peppers, then place peppers, cut sides up, on baking sheet
- Fill peppers with meat mixture, and bake for 15 minutes, or until peppers are slightly soft and meat is heated through
- Top with remaining Parmesan cheese and mozzarella cheese, bake until cheese is melted
- Top with fresh parsley, if desired, and serve
Notes
You can easily cut recipe in half and use only beef or pork
If you want to save some for leftovers, stuff some peppers with meat, and refrigerate or freeze until ready to bake
If you're using jarred marianara sauce, you can omit the extra seasoning
Nutrition
Calories: 168kcal | Carbohydrates: 4g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 453mg | Potassium: 310mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1985IU | Vitamin C: 76.3mg | Calcium: 149mg | Iron: 1.5mg