ITALIAN-STYLE STUFFED PEPPERS
Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. It's comfort food kicked up a notch--and gluten free!
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 638 calories, Carbohydrate 37.3 g, Cholesterol 171.5 mg, Fat 32.7 g, Fiber 6.6 g, Protein 48.2 g, SaturatedFat 14.4 g, Sodium 1411.3 mg, Sugar 13.1 g
ITALIAN STUFFED PEPPERS
Cooking the stuffed peppers in a slow cooker is not only convenient, the long cooking process improves the flavor of the filling.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour tomatoes over peppers; pour broth around the sides., Cover and cook on low for 4-5 hours or until a thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley.
Nutrition Facts : Calories 470 calories, Fat 17g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 1033mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 6g fiber), Protein 35g protein.
ITALIAN STUFFED GREEN PEPPERS
Garlic, oregano, mozzarella cheese and tomato sauce lend Italian flair to these savory stuffed peppers. Serve them with any simple meat entree.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 6 servings, 1 stuffed pepper half each.
Number Of Ingredients 8
Steps:
- Remove seeds from peppers. Bring 1-1/2 qt. (6 cups) water to boil in Dutch oven on medium-high heat. Add green peppers. Reduce heat to medium-low; simmer 5 minutes or until peppers are crisp-tender. Drain.
- Preheat oven to 350°F. Cook and stir onions and garlic in butter in medium skillet until garlic is tender and fragrant. Stir in tomato sauce, rice, 1 cup of the cheese and the oregano; spoon evenly into pepper halves. Place in 12x8-inch baking dish.
- Bake 20 minutes. Top with remaining 1/2 cup cheese; continue baking until cheese is melted.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
ITALIAN STUFFED BELL PEPPERS
This is the recipe my mom always made when I was little, in my Italian family in NJ:) It's very simple but delicious, and I find the simplest recipes are always my favorites.
Provided by Midwest Maven
Categories Peppers
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl mix together the cooked rice and the raw ground beef.
- Add the egg, salt, pepper, and garlic powder to your taste, and mix very well.(I find it's best to mix it with your hands like meatloaf.).
- Prepare the peppers by cutting them in half from top to bottom like an apple, so you have two identical halves. Take off the stem and remove the seeds.
- Fill the pepper halves equally with the rice mixture. Set them down in a 13x9" baking pan that you have put a little of the sauce on the bottom of first.
- Generously spoon sauce over the stuffed top of each pepper and then pour the remaining sauce around the peppers in the pan.
- Sprinkle the top with salt, pepper, and garlic powder.
- Bake at 350°F until the peppers are very soft and tender when tested with a knife.(depending on your oven maybe an hour or so; mine takes longer because my oven is ancient:).
- Spoon the sauce over the peppers at least three or four times while they are cooking. The sauce will thicken slightly as you bake the peppers and get delicious and rich.
- Enjoy!
ITALIAN STYLE STUFFED GREEN BELL PEPPERS
This is a great recipe with a little bit of kick! I got it off of another site and my husband loved it! We had a yellow and red pepper left from another meal and used these too. Equally as delicious!
Provided by Susan P
Categories Peppers
Time 2h5m
Yield 6 peppers
Number Of Ingredients 14
Steps:
- Remove the seeds and membranes from Green Peppers and set aside.
- Mix all remaining ingredients.
- Fill each Pepper being careful to not split sides.
- Make meat balls from remaining mixture.
- In a large dish or roaster place the peppers open side up.
- Surround each with meatballs and cover entire thing with sauce.
- Cook 2-4 hours at 325 degrees.
- Check after 1 1/2 hours to test doneness of meat and peppers.
Nutrition Facts : Calories 435.6, Fat 29.4, SaturatedFat 10.1, Cholesterol 173.3, Sodium 160.6, Carbohydrate 10, Fiber 2.5, Sugar 3.8, Protein 31.8
ITALIAN STYLE STUFFED BELL PEPPERS
Stuffed bell peppers sounded good but I'd never made them before. This is what I came up with after asking my grandma the basics. I thought they were delicious!! They really hit the spot. I used ground pork, but obviously you could use beef, chicken, turkey etc.
Provided by CookingLaura
Categories Brown Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cook the onion and garlic in a hot, oiled pan until onions are translucent.
- season the pork with salt pepper and italian seasoning (I also added red pepper flakes.) Add this to the pan with the onions and cook until done, breaking into smaller pieces.
- Meanwhile, Heat the cup of water in a pan to boiling, add the rice and cook til done. Chop the spinach and set aside in a large mixing bowl.
- When rice is cooked, add to the spinach and let the heat wilt it some. Add the pork mixture to the bowl and stir.
- Mix in the parmesan cheese, reserving some for a topping. then add the milk and breadcrumbs and stir together completely.
- Cut the peppers in half and remove the insides, boil them in water for 5 minutes then remove and place on baking pan.
- Fill the peppers with filling and top with parmesan cheese.
- bake in oven for about 20-25 minutes or until browned on top.
- Enjoy!
Nutrition Facts : Calories 530.4, Fat 26.3, SaturatedFat 10.1, Cholesterol 112.6, Sodium 339.5, Carbohydrate 35.1, Fiber 3.6, Sugar 4.6, Protein 36.9
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