This Friday it’s a recipe favorite ! Stuffed Bell Peppers 2 ways
- 4 large bell peepers / cleaned and seeded
- 1 lb ground meat
- 4 oz of ground Italian sausage
- 1 C cooked rice
- 1 tsp of Italian spice mix
- 1 clove garlic minced
- 1 tsp salt and pepper
- 1 egg
- 1/4 C Parmesan cheese
- 1 (24 ounce) jar Classico® Tomato and Basil Pasta Sauce, divided
- 2 cups shredded part-skim mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.Remove from oven. Remove foil and top each pepper with shredded cheese.Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.
Go Mexican : with a little substitution:
- use Taco seasoning mix instead of Italian seasoning
- all ground meat
- Colby Jack cheese
- an tomatoes sauce with green chilies ( like spicy)
Lisa s Everyday Life 