Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, easy italian stuffed peppers. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Easy Italian Stuffed Peppers is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Easy Italian Stuffed Peppers is something that I have loved my entire life. They are fine and they look fantastic.
Italian Tomatoes Prepared With Regional Ingredients Strike A Delicious Balance. From Bright Genovese Basil To Bold Calabrian Pepper. The Italian Stuffed peppers are such a crowd pleaser.
To get started with this particular recipe, we must prepare a few components. You can cook easy italian stuffed peppers using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Easy Italian Stuffed Peppers:
- Get 1/2 cup brown rice uncooked instant
- Take 1 lb ground beef extra lean 90 %
- Take 3 cups sauce traditional Italian
- Prepare 6 green bell peppers medium size red or
- Get 1 (4 oz) bag Mozzarella cheese shredded fat free
It's comfort food kicked up a notch–and gluten free! Italian Stuffed Peppers I have a fresh twist on a house favorite today: Italian Stuffed Peppers. Sweet bell peppers stuffed with a savory blend of ground chicken or turkey, Italian herbs and cheeses, and the whole grain of your choice, each stuffed pepper is its own tidy and complete healthy dinner package. These bell peppers are very generously stuffed with sweet Italian sausage, rice, sautéed onions, a bit of cayenne, and topped with chives and finely grated asiago cheese.
Instructions to make Easy Italian Stuffed Peppers:
- Cook the rice without salt or butter according to the package directions.
- Cook the beef in a 10-inch skillet over medium-high heat until it’s well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice into the skillet.
- Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper halves in a 17 x 11-inch roasting pan.
- Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover pan.
- Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
It's such a tasty combination, and the sauce takes it to a whole new level: a tomato-based sauce with onions, balsamic vinegar, and cayenne. A few quick tips for best results: In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Pour tomatoes over peppers; pour broth around the sides. Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic.
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