Ingredients for Unstuffed Bell Peppers Parmigiana
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 cup chopped red bell peppers
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 (8 ounce) can tomato sauce
- cooked brown rice (for serving, optional)
- grated Parmesan cheese (for serving, optional)
- Dried Parsley
- 1/2 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- crusty Italian bread (for serving, optional)
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How to Make Unstuffed Bell Peppers Parmigiana
- Brown 1 lb of ground beef in a large skillet over medium-high heat, breaking it up with a spoon, until no longer pink. Drain off any excess grease.
- Add the chopped bell peppers, onion, and minced garlic to the skillet. Saute for 5-7 minutes, or until the vegetables are softened and fragrant.
- Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
- Preheat oven to 350°F (175°C).
- Transfer the beef and vegetable mixture to a 2-quart greased casserole dish.
- Top with 2 cups of shredded mozzarella cheese.
- Bake, uncovered, in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Serve immediately with additional tomato sauce and crusty Italian bread, if desired.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
38g
Fat
114g
Carbs
11g
