Recipe Leftover Italian Beef Stuffed Peppers

July 9, 2020

These Italian peppers stuffed with cheesy beef risotto and melted mozzarella are a flavour packed repast using the best of summer produce.

Serve these stuffed peppers with Basil Pesto Caprese Salad and our favourite Party Crostini for delicious and Italian inspired starters.

Stuffed Peppers

If yous are a long time reader, you volition know that nutrient blimp in other food is my thing. In my babyhood stuffed peppers, prepared by my mother and grandmother, were my favourite dish.  I besides played with the traditional recipe to make information technology healthier and lighter and came up with my Herby and Healthy Stuffed Peppers.

I stuff cabbage, eggplant, pasta shells, crepes, yous name it! Using the bounty of summer vegetables is absolutely perfect for it. It's healthy, succulent, resourceful and a artistic way to utilize vegetables.

Filling for Italian Stuffed Peppers

What yous choose to put inside your hollowed out bong peppers is entirely upward to you lot. That's the best part because yous tin play with various ingredients and flavour profiles and will never get tired of the dish.

For this recipe I chose to go with Italian flavours. Sweetness and tangy crushed tomatoes, garlic, basil, oregano and merely a touch of fennel seeds evoke the flavours of Southern Italy.

The delicious stuffing is a cheesy beef risotto of sorts. And even though the filling itself is not as well traditional, it is very tasty. Summer comfort food washed right. Delicious but non heavy!

We are huge risotto fans, and that it why we have so many risotto recipes on the website. If I had to choose my favourite, it would be Butternut Squash Risotto with Sage or maybe Chicken Risotto with Mushrooms and Thyme.

However, the cheesy beefy risotto I prepared for these stuffed peppers just might have the crown. It's delicious every bit a stuffing but it could admittedly be eaten on its own! My family fought for the leftovers that didn't make information technology inside the peppers.

How to Make Them

In that location are two ways to cook stuffed peppers. Yous tin cut the tops off, remove the seeds and membranes, stuff with a filling and cook in an oven or on a stove.

Or you can one-half the bell peppers lengthwise, hollow them out then stuff them. I prefer the latter equally information technology allows the peppers to cook faster! I also think they await prettier this way.

• The first thing you take to practise subsequently preparing the peppers for stuffing is to cook the risotto.
• Once the risotto is done, fill up the peppers with it, put in a baking pan, cover with aluminum foil and cook for forty minutes until well-nigh washed.
• Uncover the pepper, sprinkle with grated mozzarella cheese and cook a little longer until the cheese is melted.

What peppers are all-time for stuffing

Reddish, green and yellow peppers are all suitable for stuffing. They are also called bell peppers in North America. I prefer using a combination of colours as they all have a slightly departure taste, which I love.

Choose a pepper that is pocket-size to medium in size. Larger peppers are thicker, take longer to cook and require more stuffing, which might upshot in drier results.

More Stuffed Vegetable Recipes to Try:

• Ground Pepper and Wild Rice Stuffed Squash
• Mushrooms Stuffed with Cream Cheese, Prosciutto and Pine Nuts
• Bacon Wrapped Jalapeno Poppers

• four-5 red, xanthous and light-green peppers
• 1 tbsp olive oil
• iii cloves garlic
• 1 lbs lean basis beef
• 1 tsp dried oregano
• one tsp dried basil
• ¼ tsp fennel seeds
• 250ml/ 1 cup tomato passata or crushed tomatoes
• 500ml/2 cups water
• table salt to taste
• 150g/ii/iii cup arborio rice
• 65g/i/iii cup Parmesan cheese
• 50g/1/2 cup mozzarella cheese

• Cut the peppers in one-half lengthwise and remove the seeds and membranes, gear up aside. Preheat the oven to 200C/400F.

• In a large and deep pan estrus 1 tbsp of olive oil over medium estrus and add together minced garlic, melt for 30 seconds while stirring, then add the ground beef, dried oregano, dried basil, fennel seeds and a compression of common salt. Cook until the beefiness is no longer pink taking care to break up the beef with a spatula.

• Add the tomato passata or crushed tomatoes and water, then stir. Add arborio rice, stir everything to combine, bring to a boil, lower the heat to depression-medium and encompass with a lid. Cook covered for 20 minutes, check occasionally and stir. At the end of 20 minutes stir in Parmesan cheese, then taste for seasoning and add together table salt if need. At this point the rice should be cooked al dente and the mixture will accept captivated about ⅔ of the liquid. It volition even so exist loose and a lilliputian runny.

• Fill the pepper halves with the beef risotto and accommodate them in a baking pan, cover tightly with foil and bake at 200C/400F for 40 minutes. So remove the foil and cover the peppers with grated mozzarella, return to the oven and melt for boosted 15 minutes until the cheese is melted and the peppers are soft.

Calories: 483 kcal | Carbohydrates: 43 g | Poly peptide: 38 g | Fat: 17 chiliad | Saturated Fat: 7 thou | Cholesterol: 91 mg | Sodium: 505 mg | Potassium: 883 mg | Fiber: 5 g | Sugar: 8 m | Vitamin A: 4067 IU | Vitamin C: 158 mg | Calcium: 310 mg | Fe: 6 mg

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could exist enjoyed by everyone.
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