Preheat oven to 350 degrees.
On stovetop in a medium skillet or saucepan, sautee mushrooms, onions, celery and garlic in olive oil until veggies are soft; remove from heat.
Meanwhile, in a medium mixing bowl,combine ground beef, egg, garlic powder, Italian seasoning, black pepper and half of the mozarella.
Add veggie mixture to beef mixture; mix well.
Stuff peppers with beef/veggie mix and place in an ungreased shallow casserole dish.
In a small bowl, combine tomatoes and tomato sauce; pour over peppers to cover.
Sprinkle with Italian seasonings; cover with aluminum foil and bake for 50 minutes.
Uncover, sprinkle with remaining mozzarella and bake for an additional 10 minutes or until cheese is melted.
I try to push the tomato chunks into the top of the peppers/ground beef to hold them in place. Another option instead of mixing in the mozarella is to put a small pocket or layer of it in the middle of your ground beef mixture. If you don't like a lot of ground beef in your stuffed peppers add an extra pepper or two.
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|Serving Size: 1 Serving (569g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 379 (53%)|
|Amt Per Serving||% DV|
|Total Fat 42.1g||56 %|
|Saturated Fat 20g||100 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 437.8mg||135 %|
|Sodium 1301.1mg||45 %|
|Potassium 1255.3mg||33 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 12.3g|
|Protein 68.5g||98 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 720
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