fresh mozzarella stuffed cheesy bell peppers
This recipe came to be from bargains found @ the Farmers Market. Since this recipe requires a bit of attention I wanted to make some extra to freeze. The portions are very generous so you can make even more than I made. I wanted these to be a bit different from my original recipe, & decided to stuff these with Fresh Mozzarella on the inside & top them with Sharp cheddar on the outside. The flavor of the combined spices made this a very memorable meal, & one that my housekeeper especially loved. I could only eat a half of one, but she enjoyed the entire pepper, Hubby ate two. They are great.
prep time
45 Min
cook time
1 Hr 30 Min
method
Bake
yield
Makes 14 generous servings-Freeze some for later
Ingredients
- 3 1/2-4 pounds ground chuck
- 1 cup sweet onions, chopped
- 1 can diced tomatoes, undrained 14 1/2 oz
- 2 cans tomato soup (10 3/4 oz each)
- 2 packages onion soup mix
- 1 medium bell pepper, chopped
- 3 large eggs, room temperature
- 1 tablespoon granulated garlic, good quality
- 2 cups minute maid rice, uncooked
- 2 cups fresh bread crumbs
- 1 tablespoon dried basil
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 8 ounces fresh mozzarella, sliced thick
- 1 1/2 cups freshly shredded parmesan cheese
- 1 cup sharp cheddar cheese shreds
- 7 large bell peppers, cut in half
- TOMATO SAUCE TOPPING
- 1 can diced tomatoes, undrained
- 2 jars pasta sauce 24-28 ounces each
- 1 tablespoon brown sugar, firmly packed, optional
- 2 teaspoons granulated garlic
- 2 teaspoons dried basil
How To Make fresh mozzarella stuffed cheesy bell peppers
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Step 1Wash core and seed peppers, then cut in half length wise, this allows you to get more meat into the cavity of the pepper. Add the halves to a microwave safe bowl. -
Step 2Add about 1/2 to 3/4 cup of water to bowl, then cover bowl tightly with saran wrap, then microwave for about 5 to 7 minutes depending on how large the peppers are. This helps the peppers to soften for easier cooking.
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Step 3Now using a very large bowl add in the ground beef & chopped onions.
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Step 4These are some of the remaining ingredients. I had to use an additional jar of pasta sauce as well as granulated garlic and Dried basil.
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Step 5Add to the meat the spices, the chopped green pepper, the uncooked rice, & bread crumbs, as well as both cans of tomato soup, onion soup mix. Then stir till mixture is evenly blended together.
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Step 6Now add in the eggs, and freshly shredded Parmesan cheese , and stir to mix together.
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Step 7Spray casserole dish with non stick cooking spray, then drain the peppers and add to the large 9 X 15 size casserole dish, I also had to use an additional pan for the remaining stuffed peppers. Cut the fresh Mozzarella into thick slices then cut each slice in half and stuff half slice into each pepper filled with ground beef, by making a well or deep hole in center of beef and filling with the fresh mozzarella.Then smooth over the hole of cheese with the meat, so that it is not visible.
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Step 8Combine all of the sauce ingredients into a medium bowl, then using a large spoon , spoon the sauce mixture over each stuffed pepper. Then cover tightly with a lid or foil, and place in preheated 350 degree oven.
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Step 9Bake for 1 hour and 20 minutes, then remove lid or foil and top each pepper with an equal amount of shredded cheese. Return to oven for an additional 10 minutes or until cheese melts.
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Step 10Remove from oven and serve while still hot with your favorite sides. We had Yukon Gold Mashed Potatoes and Stir Fried squash & Zucchini.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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