Italian Stuffed Peppers


  • 3 large Bell Peppers cut in half removing seeds and stems
  • ½ lb. of lean ground beef
  • 1 medium onion chopped
  • 1 15-oz. can of Italian seasoned tomato sauce
  • 1 cup small pasta such as elbows
  • ½ cup reduced-fat ricotta cheese
  • ¾ cup shredded fat-free mozzarella cheese
  • 2 tbsp of Parmesan cheese


1. Spray a 9 ½ x 13 baking pan with nonstick spray. Set aside. Preheat the oven to 350 degrees

2. In a large pot, place the pepper halves in boiling water for 2 or 4 minutes until the peppers are partially cooked. Drain in a colander, and place in the baking dish.

3. In a large skillet, combine the ground beef and onion. Cook over medium heat, stirring frequently until the meat is browned and the onion is softened about 6 or 7 minutes. Drain fat off the meat mixture. Stir in all but ½ cup of tomato sauce. Remove from heat. Stir in the cooked pasta. Divide the meat mixture evenly among the pepper halves.

4. Spoon the Ricotta over the meat mixture, dividing evenly. Sprinkle the mozzarella over the ricotta, dividing evenly. Top with the remaining tomato sauce, dividing evenly, then Parmesan cheese.

5. Bake for 25 to 30 minutes on the center oven rack until the mixture is cooked through and the flavors are well blended.

6. Let stand for 3 to 5 minutes and enjoy!!!

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