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.
BRENDA'S REAL SICILIAN STUFFED BELL PEPPERS
There is no real written recipe for these peppers so use whatever you like and have on hand. I learned this dish when I visited my inlaws in Sicily 26 years ago and have been making it ever since. I suggest that you use it as written the first time and then do your own thing next time. I have made this in the microwave, but you have to be careful as green peppers can get bitter. I'm not sure why. My kids were the ones that decided that red peppers would be better and now they make their own with red peppers as well. You can easily control the use of salt, but remember that canned tomatoes, olives and cheese have a lot of salt so don't add too much extra. If you can find low sodium alternatives you will have greater control.
Provided by Brenda in Winnipeg
Categories One Dish Meal
Time 1h50m
Yield 6 peppers, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Wash and slice off the top of the peppers, making a cap. Reserve tops. Remove internal membranes and seeds.
- Place peppers, open side up in medium roaster or deep baking dish. There must be room for the rest of the ingredients.
- Blend gently with a fork, meat, egg, breadcrumbs, parmesan cheese, green onions, 1/2 of the salt and 1/2 of the pepper or to taste.
- In bottom of pepper, place a piece of mozzarella and a few pieces of onion.
- Stuff the peppers with meat mixture and replace cap on each.
- Note: if you have extra meat you can roll them into little meat balls to place on top of peppers.
- Sprinkle the rest of the onion, potatoes, garlic, olives, mushrooms, on top of peppers. (also extra meatballs if you have any.).
- Spoon tomatoes, with thier juice, over it all.
- Season top with basil and remaining salt and pepper or to taste.
- Cover and place in 350 F oven for 45 minutes.
- Uncover and bake for another 45 minutes, keeping an eye on the liquid. You may have to add a little water if it appears to be too dry.
- Try to move the veggies away from the edges once in a while so that they don't stick to the sides.
- Plate and serve with a crusty bread.
Nutrition Facts : Calories 592.3, Fat 20.5, SaturatedFat 9.9, Cholesterol 179.3, Sodium 898, Carbohydrate 60.5, Fiber 10.6, Sugar 14, Protein 43.8
SICILIAN STUFFED PEPPERS
Steps:
- Preheat oven to 350 degrees. Wash peppers. Slice off tops with about 1/4" pepper flesh remaining on top. Pull out seeds. Rinse pepper interior with vinegar passing vinegar to consecutive peppers. Set asside in bowl. Prepare the stuffing. Add olive oil and garlic to cool pan. Sautee for 30 sec. and add bread crumbs. Toast breadcrumbs in pan stirring often as not to burn. Add pine nuts to warm through and toast slightly. Remove from heat and add remaining ingredients reserving about 1/2 of the vinegar. Adjust seasoning as necessary. Stuff peppers individuallyu and place in well oiled 8x8 pan. Place the top on each pepper as a cover. Season and pour remaining vinegar over peppers. Cover peppers with foil and bake for 45 minutes until peppers are steamed through. Remove cover and drizzle additional olive oil over peppers. Turn heat to 450 and bake for and additional 15 minutes until peppers are slightly caramalized. Cool and serve room temperature.
SICILIAN PEPPERS, RAISINS AND PINE NUTS
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Chop whole onions. Saute onions in hot oil in a nonstick pan until soft.
- Meanwhile, slice whole peppers in a food processor, and add to the onions, cooking over medium heat until they begin to soften.
- Stir in raisins, pine nuts, salt and pepper, and continue to cook until peppers are softened.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 13 grams, Carbohydrate 45 grams, Fat 16 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 165 milligrams, Sugar 24 grams
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