Italian Stuffed Peppers with Angel Hair Pasta
Italian Stuffed Peppers with Angel Hair Pasta
Ingredients
For the Stuffed Peppers
4 large green bell peppers
1 pound (450 g) ground beef
1 large egg
⅓ cup Italian-style breadcrumbs
¼ cup finely grated Parmesan or Romano cheese
2 cloves garlic, finely minced
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh parsley, finely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup cooked whole-grain rice
¾ cup tomato sauce, for mixing into the filling
1½ cups tomato sauce, divided for the baking dish and topping
¼ cup grated Parmesan or Romano cheese, for topping
1 tablespoon olive oil, for browning the meat
For the Angel Hair Pasta
8 ounces (225 g) angel hair pasta
1½–2 cups tomato sauce
Salt, for the pasta water
Grated Parmesan or Romano cheese, for serving
Fresh basil or parsley, optional
Instructions
Prepare the Peppers
Preheat the oven to 400°F / 200°C.
Slice the tops from the bell peppers and remove the seeds and pale inner membranes.
Rinse the peppers and set them aside.
If necessary, carefully trim a very thin piece from the bottom of each pepper so they stand upright, taking care not to cut a hole through the base.
Prepare the Beef Mixture
Place the ground beef in a large bowl.
Add the egg, breadcrumbs, grated cheese, minced garlic, basil, parsley, salt, and black pepper.
Mix gently with your hands until everything is evenly combined, similar to preparing a traditional meatball mixture.
Avoid overworking the beef, as this can make the filling dense.
Brown the Meat
Heat the olive oil in a large skillet over medium heat.
Add the beef mixture and break it into small pieces while cooking.
Cook until browned and fully cooked, about 7–9 minutes.
Ground beef should reach at least 160°F / 71°C.
Drain excess grease if necessary.
Finish the Filling
Reduce the heat to low.
Stir the cooked whole-grain rice into the beef.
Add about ¾ cup tomato sauce and stir until the mixture is moist and evenly coated.
Taste and adjust the seasoning if necessary.
Remove from the heat.
Fill the Peppers
Spread about ½ cup tomato sauce over the bottom of a baking dish.
Arrange the hollowed peppers upright in the dish.
Generously spoon the beef-and-rice mixture into each pepper, pressing it down lightly without packing it too tightly.
Spoon the remaining tomato sauce over the tops of the peppers.
Sprinkle with grated Parmesan or Romano cheese.
Bake
Cover the baking dish loosely with foil.
Bake for approximately 45–60 minutes, or until the peppers are very tender.
Remove the foil and continue baking for another 10–15 minutes, until the tops are lightly browned and the sauce is bubbling.
If you prefer very soft peppers like the ones shown in the photo, they can cook longer, up to about 75–90 minutes total, but check periodically to make sure the sauce does not dry out or burn.
Prepare the Angel Hair Pasta
While the peppers finish baking, bring a large pot of generously salted water to a boil.
Add the angel hair pasta and cook according to the package instructions until just al dente, usually only a few minutes.
Reserve about ½ cup pasta water, then drain the pasta.
Sauce the Pasta
Warm 1½–2 cups tomato sauce in a large skillet or saucepan.
Add the drained angel hair pasta and toss gently until evenly coated.
If the sauce is too thick, add a small amount of reserved pasta water.
Serve
Place a generous portion of angel hair pasta onto each plate.
Spoon additional tomato sauce over the pasta and finish with grated Parmesan or Romano cheese.
Place one stuffed green pepper alongside the pasta.
Spoon some of the tomato sauce from the baking dish over the pepper before serving.
Finish with fresh basil or parsley if desired.
Low-Carb Variation
For a lower-carbohydrate stuffed pepper, replace the 1 cup cooked whole-grain rice with approximately 1–1¼ cups cooked cauliflower.
Boil or steam the cauliflower until tender, drain it thoroughly, and mash or finely chop it before mixing it with the cooked beef and tomato sauce.
For a completely low-carb meal, serve the stuffed peppers without angel hair pasta or pair them with zucchini noodles, spaghetti squash, or additional vegetables.
What the Finished Dish Should Be Like
The peppers should be very tender but still able to hold the filling, with a soft roasted green-pepper flavor.
Inside, the filling should be moist and savory, with recognizable notes of beef, garlic, basil, parsley, Parmesan, rice, and tomato.
The tomato sauce should collect around the peppers during baking and become slightly richer from the beef and pepper juices.
The angel hair should remain light and silky, coated with tomato sauce and grated cheese, creating the classic Italian-American presentation shown in the photo.