Stuffed Peppers

November 16, 2015

Stuffed Peppers

Serves 4


  • 1 jar Organico Bello Spicy Marinara pasta sauce
  • 4 bell peppers (whatever color you prefer)
  • 1 lb ground beef or turkey
  • 1 small sweet onion or 1/2 medium sweet onion, chopped
  • 1 zucchini, grated or chopped
  • 1 cup mozzarella cheese, shredded
  • salt and pepper


Remove the tops of the bell peppers and then scoop out the seeds and insides. Bring a pot of water to boil and place the peppers in the boiling water for about 1-1 1/2 minutes. Remove peppers, rinse with cold water, and turn upside down on a plate/paper towel to drain.

In a skillet, cook the ground meat and onion.

Add the jar of Organico Bello Spicy Marinara pasta sauce and zucchini to the skillet. Mix well. Add salt and pepper to taste. Stir in mozzarella cheese and then divide sauce mixture among the peppers.

Place peppers in a baking/casserole dish and bake at 350 degrees for 15-20 minutes, or until heated through. Remove from the oven and plate.

Suggested side: white or brown rice.

Depending on their color, bell peppers contain varying amounts of Vitamin C, Vitamin B, carotenoids, and capsaicin - all substances with health benefits.

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