Natalie Loop Recipe

Stuffed Green Peppers

By Natalie Loop KitchenLooper


Rating:
Serves:
6
Prep Time:
Cook Time:
Method:
Bake
Comments:

I love green peppers in my eggs for breakfast, in my salads, on my pizza and raw. It's no surprise when I make this recipe I usually double it because these peppers are so filling and they taste even better the day after if any are around. I love being in the kitchen and feeding others. Everyone has to eat right?!

Blue Ribbon Recipe

Notes from the Test Kitchen:
So flavorful! We used a scrummy combo of Italian sausage and beef and the result was killer. They're on the menu for my upcoming family reunion!

Ingredients

6
green bell peppers, tops cut off and seeds removed
2 Tbsp
vegetable oil
1 c
finely chopped onion, yellow
1/2 c
finely diced green bell peppers or peas
1/2 lb
ground beef
1/2 lb
ground pork or italian sausage
2 Tbsp
minced garlic
1/4 c
finely chopped fresh parsley leaves
3/4 Tbsp
salt
1/2 tsp
ground black pepper
pinch
red pepper flakes
2 c
cooked long or medium grain white rice
8 oz
tomato sauce plus more
water
1 c
gruyere cheese
1 c
mozarella cheese

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
In a large pot of boiling water, parboil the peppers until tender, 2-3 mins. Cook longer if you like your peppers soft. Remove with a slotted spoon and dry on paper towels.
3
In a large skillet or saute pan, heat the oil over med-high heat. Add the onions and chopped bell peppers and cook until soft, about 3 mins. Add the beef, pork or ital. sausage), garlic, salt, pepper flakes and black pepper. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6-10 mins. Add the rice and tomato sauce and stir well. At this point if want to substitue peas instead of diced peppers throw the peas in at this step and heat through 2 mins. Remove from heat and adjust the seasoning to taste.
4
Pour enough water into a baking dish to just cover the bottom, about 1/8"-1/4" deep. Stuff the bell peppers with the rice mixture half way up then sprinkle with Mozarella & Gruyere another layer of rice mixture. Spread 1-2 Tbl. of tomato sauce on top of each pepper. Place peppers in a baking dish then place this into the pan with water. If any left over rice mixture fill in around the peppers. I don't usually measure I eyeball the ingredients and usually end up adding more.
5
Cover with foil & cook peppers in oven about 30 mins. until tender. Remove and sprinkle with more Gruyere and Mozarella and return to oven another 15-20 mins. until cheese is melted and bubbly.
6
Remove from oven, let rest for approx. 10 mins. before serving.

About this Recipe

Course/Dish: Beef, Other Main Dishes, Pork
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: For Kids, Healthy
Hashtags: #sausage, #PEPPERS, #Stuffed

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85 Comments

user
denise sargent denisesargent433
Mar 15, 2014
Never have used the gruyere cheese.
Really never heard of it. Is it hard to find? Along this tomorrow for Sunday dinner!
user
denise sargent denisesargent433
Mar 15, 2014
Where do I buy the gruyere cheese?
user
Feb 9, 2014 - Jeanne Collins shared this recipe with discussion group: Casseroles that DON'T use canned soup!
user
Natalie Loop KitchenLooper
Jan 21, 2014
Carol we love cheese as well and sprinkle to us equals handfuls it baked and becomes crusty on top but chewy and gooey underneath. I like changing it up as well Heather and using colored peppers when company is over it's a nice presentation.
user
Heather Stepniewski hjstep
Jan 11, 2014
This recipe is delicious! My whole family loves it. The only change I make is to use red, orange, or yellow bell peppers.