Italian Stuffed Peppers

Name: Italian Stuffed Peppers
Total time: 40 min
Ingredients: 4 medium-large bell peppers ((about 1.5 lbs), cut in half lengthwise, seeds and stems removed); 2 carrots, trimmed, ( quartered); 2 celery stalks, trimmed, ( quartered); ½ yellow onion, ( quartered); 2 cloves garlic; 2 tbsp olive oil; 1 tsp kosher salt, (divided); 1 lb lean ground beef*; ½ cup red wine or chicken broth ((see note)**); 3 cups finely chopped spinach or kale ((or use 2 cups frozen)); 1 cup (4-4.5 oz) grated parmesan; 1 cup marinara; Grated cheese, (for topping (more parm or other melty cheese like mozzarella or cheddar all work)); *I like to use 93% lean beef for these so it’s not too greasy. You could also use ground chicken, turkey, pork, or a mixture (see substitutions section).; **You can skip this step if you don’t have wine or broth on hand.

nataliecooks.com

This is an OG Natalie Cooks recipe that existed before the Cooking Club was even born! I made these all the time for personal chef clients and they were a f ...

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Ingredients

4 medium-large bell peppers ((about 1.5 lbs), cut in half lengthwise, seeds and stems removed)
2 carrots, trimmed, ( quartered)
2 celery stalks, trimmed, ( quartered)
½ yellow onion, ( quartered)
2 cloves garlic
2 tbsp olive oil
1 tsp kosher salt, (divided)
1 lb lean ground beef*
½ cup red wine or chicken broth ((see note)**)
3 cups finely chopped spinach or kale ((or use 2 cups frozen))
1 cup (4-4.5 oz) grated parmesan
1 cup marinara
Grated cheese, (for topping (more parm or other melty cheese like mozzarella or cheddar all work))
*I like to use 93% lean beef for these so it’s not too greasy. You could also use ground chicken, turkey, pork, or a mixture (see substitutions section).
**You can skip this step if you don’t have wine or broth on hand.