Stuffed Green Peppers Tuscany Style

Course : Vegetables
Serves: 6
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6 large green bell peppers
1/4 cup melted butter
1 cup onions chopped
1 clove garlic finely minced
2 cups ground leftover roast meat or ground raw ground round steak
1/2 cup freshly grated Romano cheese
1 package soft fresh bread crumbs
1/4 cup parsley minced -- preferably Italian
2 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoons olive oil

Preparation / Directions:

l. Preheat the oven to 350 degrees. 2. Trim the stems from the peppers and remove the seeds and membranes. 3. Heat the butter and cook the onions and garlic in it until the onions are golden yellow. Add the ground roast or round steak. If the steak is used, cook until the meat loses its red color. Stir in three tablespoons cheese, three tablespoons bread crumbs, parsley, eggs, and salt and pepper to taste. 4. Use the meat mixture to fill the peppers. Sprinkle the stuffed peppers with additional bread crumbs and cheese, if desired. 5. Arrange the stuffed peppers in an oiled casserole. Sprinkle the tops with olive oil and cover closely with aluminum foil. Bake for thirty minutes, then un-cover and bake for twenty minutes longer.

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