stuffed peppers

Name: Stuffed Peppers
Prep time: 25 min
Cook time: 1 h 20 min
Yield: 8
Cuisine: Canadian
Ingredients: 2 1/2 cup(s) marinara sauce; 8 large mixed color bell peppers, top cut off, ribs removed and seeded; 1 tablespoon(s) vegetable oil; 1 1/2 cup(s) white onions, finely chopped; 1/2 cup(s) celery, finely chopped; 1 teaspoon(s) ground himalayan sea salt, or to taste and divided; 6 large cloves garlic, pressed; 1 pound(s) (500 g) lean ground beef; 1/2 pound(s) hot italian sausage; 1 can(s) (14 oz.) fire roasted diced tomatoes; 2 1/4 cup(s) cooked long rice such as basmati; 1 3/4 cup(s) parmigiano-reggiano cheese, grated and divided; 1 1/2 tablespoon(s) basil leaves, chopped; 1 tablespoon(s) oregano leaves, chopped; 1 tablespoon(s) chopped italian parsley, plus more for garnish; freshly ground black pepper, to taste (i always use mixed peppercorns); 3/4 cup(s) mozzarella cheese, grated; 1 teaspoon(s) mild paprika, or as needed

22 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Aug 27, 2020

This recipe isn't your grandma's or your mom's. It's much more tasty & colorful... a comfort food everyone will enjoy!

Rate

prep time 25 Min

cook time 1 Hr 20 Min

method Bake

yield 8 peppers

Ingredients

2 1/2 cups marinara sauce
8 large mixed color bell peppers, top cut off, ribs removed and seeded
1 tablespoon vegetable oil
1 1/2 cups white onions, finely chopped
1/2 cup celery, finely chopped
1 teaspoon ground himalayan sea salt, or to taste and divided
6 large cloves garlic, pressed
1 pound (500 g) lean ground beef
1/2 pound hot italian sausage
1 can (14 oz.) fire roasted diced tomatoes
2 1/4 cups cooked long rice such as basmati
1 3/4 cups parmigiano-reggiano cheese, grated and divided
1 1/2 tablespoons basil leaves, chopped
1 tablespoon oregano leaves, chopped
1 tablespoon chopped italian parsley, plus more for garnish
freshly ground black pepper, to taste (i always use mixed peppercorns)
3/4 cup mozzarella cheese, grated
1 teaspoon mild paprika, or as needed

How To Make stuffed peppers

Step 1

In a 9 X 13 baking dish, spread marinara sauce; set aside.

Step 2

Prep the bell peppers and set the tops aside for other recipes. Cut the bottoms slightly if peppers are not sitting straight; set aside.
Step 3

In a large saucepan over medium heat, add oil and when hot, add onion and celery; season with salt and sauté for 4 minutes or until they start to soften. Add garlic and sauté for 30 seconds.
Step 4

Transfer the onion mixture to a large bowl; rest for 5 minutes. Add ground beef, Italian sausage, diced tomatoes, cooked rice, 1 cup Parmigiano-Reggiano cheese, basil leaves, oregano, parsley, 2 generous pinches salt and freshly ground black pepper; mix the ingredients very well. To test the seasoning, form a small patty and cook; adjust if necessary.
Step 5

Stuff the peppers and place them in the prepared baking dish.
Step 6

In a small bowl, add the remaining ¾ cup Parmigiano-Reggiano cheese and Mozzarella cheese; stir well. Spread topping over the stuffed peppers and sprinkle with paprika. Cover peppers with lightly greased foil and form a tent, prevent the foil from touching the cheese topping.
Step 7

Transfer to the preheated oven; bake for 45 minutes. Remove foil and bake for an additional 30 minutes or until peppers are soft (test with a pointy knife)
Step 8

Remove from the heat and let them rest for 10 minutes before serving; sprinkle parsley on top.
Step 9

NOTE: To obtain 2 1/4 cups cooked rice, add 3/4 cup rice with 1 1/2 cups water. Bring to a boil, cover and reduce heat to heat; cook for 12 minutes.
Step 10

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=fBjaEnkfJRA
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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