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–+ servings
A white baking dish filled with stuffed green peppers, topped with melted cheese, tomato meat sauce, fresh basil leaves, and sprinkled seasoning, placed on a wooden surface.
Penny Kovacs

Arrabbiata Stuffed Pepper Casserole

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This Arrabbiata Stuffed Pepper Casserole is easy and hearty with just the right amount of spice from the Arrabbiata sauce but you can easily swap regular sauce too. Made with mushrooms in place of rice keeps it low carb but every bit as satisfying and delicious!
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Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 Thunderbolt (Marconi) or bell peppers cut in half and seeded- see note
  • Avocado spray
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 lb Ground Beef
  • 18 oz Arrabbiata Tomato Sauce or sauce of choice
  • 8 oz Mushrooms cleaned and diced
  • 1/2 cup Onion diced
  • 1 cup Mozzarella shredded, omit for paleo or whole30
  • 1/4 cup Basil, fresh for garnish, if desired

Method
 

  1. Preheat oven to 350˚ and line a baking pan with parchment
  2. Place peppers on pan and spray with avocado oil and sprinkle with salt and pepper
  3. Bake till the peppers begin to soften, about 25-30 minutes
  4. Meanwhile, spray skillet with avocado oil and heat pan
  5. Add onions and mushrooms and cook till onions are translucent
  6. Add beef and cook till no longer pink
  7. Add tomato sauce and stir well and remove from heat
  8. Remove peppers from the pan to an oven proof casserole dish
  9. Stuff the peppers with the meat mixture
  10. Sprinkle with mozzarella, if using
  11. Return to oven for 20-25 minutes
  12. Garnish with basil
  13. Enjoy!

Notes

Thunderbolt (Marconi) peppers are an elongated bell pepper having the same flavor and texture as a green bell pepper.

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