Comida Kraft
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Italian Stuffed Green Peppers

Italian Stuffed Green Peppers is rated 4.0 out of 5 by 23.
Prep Time
30
min.
Total Time
55
min.
Servings

6 servings, 1 stuffed pepper half each

Garlic, oregano, mozzarella cheese and tomato sauce lend Italian flair to these savory rice-stuffed peppers. Serve them with any simple meat entree.

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What You Need

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Make It

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  • Remove seeds from peppers. Bring 1-1/2 qt. (6 cups) water to boil in Dutch oven on medium-high heat. Add green peppers. Reduce heat to medium-low; simmer 5 minutes or until peppers are crisp-tender. Drain.
  • Preheat oven to 350°F. Cook and stir onions and garlic in butter in medium skillet until garlic is tender and fragrant. Stir in tomato sauce, rice, 1 cup of the cheese and the oregano; spoon evenly into pepper halves. Place in 12x8-inch baking dish.
  • Bake 20 minutes. Top with remaining 1/2 cup cheese; continue baking until cheese is melted.
* Made with quality cheeses crafted in the USA.

Substitute

Substitute 1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend for the KRAFT Shredded Mozzarella Cheese.

Servings

  • 6 servings, 1 stuffed pepper half each

Nutritional Information

Serving Size 6 servings, 1 stuffed pepper half each
AMOUNT PER SERVING
Calories 210
Total fat 8g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 420mg
Carbohydrate 26g
Dietary fiber 2g
Sugars 3g
Protein 10g
% Daily Value
Vitamin A 15 %DV
Vitamin C 45 %DV
Calcium 25 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I was sort of disappointed with these. I was sort of disappointed with these. The rice and tomato sauce inside the peppers was really kind of plain. I am going to add a little bit of ground pork (or beef) with some enchilada sauce and maybe diced tomatoes. It needs more to it. But, I will probably keep making this, just adding more to it to get the flavor I want.
Date published: 2005-09-28
Rated 5 out of 5 by from YUM! YUM! Used ground turkey in these and added some tomato soup since I didn't have any tomato sauce. I also added extra italian spices, some italian bread crumbs and a little cayenne pepper for a kick. Great dinner!
Date published: 2008-11-10
Rated 4 out of 5 by from I use hot italian sausage in this recipe. I use hot italian sausage in this recipe. This is better with sauted celery and onion. I also add 1 cup wild rice mixed with the white rice. I have used both kinnds of cheese also. Very, very good!
Date published: 2005-09-12
Rated 5 out of 5 by from Absoluty fabulous...My husband and I loved it. Absoluty fabulous...My husband and I loved it. I added some hot italian susage to spice it uo, and used a can of diced tomatos instead of sauce. to have some tomato chunks.....It was a great recipe.
Date published: 2005-08-26
Rated 4 out of 5 by from I added 1/2 lb extra lean ground chuck and poured a small can of garlic herb tomato sauce over the... I added 1/2 lb extra lean ground chuck and poured a small can of garlic herb tomato sauce over the peppers. I spooned the sauce over the tops of the peppers several times during cooking. YUMMY!!
Date published: 2004-12-23
Rated 5 out of 5 by from My husband loved these! My husband loved these! He said they were the best I have ever made. I did add hamburger meat to mine and substituted te tomato sauce with Ragu Parmesan and Romano spaghetti sauce.
Date published: 2008-05-28
Rated 2 out of 5 by from The rice filling was good, but these were not very filling. The rice filling was good, but these were not very filling. I think I will follow the advice of some of previous poster and add sausage or ground meat next time.
Date published: 2006-12-22
Rated 4 out of 5 by from Omitted the garlic, added cooked hamburger meat. Omitted the garlic, added cooked hamburger meat. This will now be our way of making stuffed peppers. We really enjoyed this served with 'Fanned Baked Potatoes'.
Date published: 2003-04-07
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