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stuffed peppers with italian & cheddar cheese

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I created this recipe with peppers that my neighbor gave me. With the cool weather it was a perfect meal idea. I used ingredients from the pantry & fridge. Although it did have minute maid rice in the meat, I still made some garlic Sour Cream Mashed Potatoes to go with it. I also drained the liquid from the peppers & made a slightly thickened gravy to top the potatoes, the meal was so comforting I could only eat half of a pepper because they were stuffed to the max. I had planned to freeze some, but didn't get around to it, because they were shared & enjoyed so much. Give Them a try.

►
(1 rating)
yield 12 OR MORE HEARTY APPETITES
prep time 35 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For stuffed peppers with italian & cheddar cheese

  • 1 lb
    ground turkey
  • 2 1/2 lb
    ground round
  • 2 pkg
    beef with onion soup mix
  • 1 can
    progresso tomato recipe starter 18 oz.
  • 1 1/2-2 c
    5 cheese italian blend cheese shreds
  • 3 lg
    eggs, room temperature
  • 1 Tbsp
    dried basil
  • 2 tsp
    steak seasoning (like montreal)
  • 3 c
    bread crumbs (i used large hamburger buns)
  • 1 lg
    onion, chopped
  • 2 c
    minute maid rice (uncooked)
  • 1 Tbsp
    garlic juice or good quality granulated garlic
  • 2 can
    15 1/2 oz. diced tomatoes
  • 1 jar
    favorite pasta sauce (24-32 oz.)
  • 3/4 c
    shredded cheddar cheese
  • 6 lg
    bell peppers, seeded and cut in half

How To Make stuffed peppers with italian & cheddar cheese

  • 1
    Wash & remove seeds from peppers and cut in half, then place in micro safe bowl.
  • 2
    Add 1/2 cup water then cover with saran wrap and microwave for about 5 minutes, just to partially cook peppers.
  • 3
    Spray a 9X15 size dish with cooking spray, line the peppers in dish and set aside till needed.
  • 4
    Add the ground beef and ground turkey to a large bowl.
  • 5
    Add in the onion soup mix and recipe starter, and eggs & chopped onion.
  • 6
    Then add in the 5 cheese Italian cheese blend, bread crumbs, and spices, then stir to blend together. DON'T FORGET to add in 1 can of the diced tomatoes undrained, mix till well blended together.
  • 7
    Once meat mixture is blended together, shape into large balls of meat to fill cavitity of each pepper. Then top with pasta sauce, and add the remaining can of undrained diced tomatoes on top. Cover tightly with tight fitting lid or aluminum foil. Place in preheated 400 degree F. oven.
  • 8
    Bake for about 1 hour and 20 minutes, remove cover and top with shredded cheddar cheese and bake for an additional 10 minutes until cheese melts. Remove from oven, allow to cool slightly.
  • 9
    Serve with sides of your choice or as desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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