Italian Stuffed Peppers

Course : Vegetables
Serves: 4
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4 medium green bell pepper
1 pound ground round
1/2 cup onion
1 tablespoon garlic
2 tablespoons olive oil
1/4 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
16 ounces canned stewed tomatoes
8 ounces tomato sauce
1/4 cup water
2 ounces mozzarella cheese

Preparation / Directions:

cut tops from peppers, remove seeds blanch in boiling water for 5 minutes, drain well heat olive oil in a skillet, over a moderate flame add ground beef, onions, and garlic saute for 5 minutes add oregano, basil, thyme, marjoram, salt, pepper, tomatoes, half of tomato sauce, water, and rice-stir to mix well cover and simmer over a medium-low flame for 15 minutes place peppers upright in a casserole fill with meat mixture, pack tightly surround with remaining meat mixture pour remaining tomato sauce over all bake, covered, at 350 degrees for 30 minutes top with grated mozzarella bake, uncovered, at 350 degrees for 10-15 minutes, until lightly browned on top remove from oven serve hot


Nutritional Information:

431 Calories (kcal); 30g Total Fat; (62% calories from fat); 26g Protein; 15g Carbohydrate; 91mg Cholesterol; 614mg Sodium

1 Kitchen's say:
  (2 3/4 Stars!)
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