Friday * Favorite

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)

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