AMANDA'S STUFFED PEPPERS RECIPE | ALLRECIPES
A delicious option on stuffed peppers. If you don't like the rice in regular stuffed peppers you will love this one!
Provided by Amanda
Categories World Cuisine European Italian
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 1 hours 5 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
- In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish.
- Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
- Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
- In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of peppers.
Nutrition Facts : Calories 608.3 calories, CarbohydrateContent 46.1 g, CholesterolContent 143.6 mg, FatContent 29.1 g, FiberContent 8.2 g, ProteinContent 40.1 g, SaturatedFatContent 12.5 g, SodiumContent 1350.2 mg, SugarContent 22 g
ITALIAN PEPPERS WITH BREAD STUFFING (SICILIAN RECIPE ...
Those Italian peppers stuffed with bread are a delicious summer dish. The recipe is a traditional staple of the sicilian cuisine appreciated throughout Italy.
Provided by Maricruz
Categories main dish
Total Time 80 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Put the bread to soak in warm water for about 10 minutes. Squeeze it well with your hands to get ride of the liquid then crumble it inside a large bowl.
- Cut tomatoes into cubes and finely chop garlic along with the herbs and half the capers.
- In a small frying pan, fry garlic and herbs for a few seconds with 1 tablespoon of oil.
- Add chopped tomatoes, mix and immediately turn off the heat, let the mixture cool down.
- Add all the ingredients into the bowl with bread, add the pecorino and the remaining capers.
- Season with salt and pepper, then mix for a couple of minutes to combine very well all ingredients.
- Trim about 1/2 -inch (1 cm) from tops of peppers. Remove the seeds then place them in a baking pan.
- Brush the peppers with a little olive oil and sprinkle them with a pinch of salt.
- Fill peppers using a spoon, pressing to compact the filling very well into it.
- Sprinkle with the breadcrumbs on top and drizzle with olive oil, cover with the tops of each pepper and bake in a preheated oven at 360°F (180C°) for 30 minutes.
- Remove the tops and continue baking for another 10 minutes.
Nutrition Facts : Calories 427 kcal, CarbohydrateContent 42 g, ProteinContent 11 g, FatContent 24 g, SaturatedFatContent 13 g, TransFatContent 1 g, CholesterolContent 9 mg, SodiumContent 606 mg, FiberContent 5 g, SugarContent 24 g, UnsaturatedFatContent 10 g, ServingSize 1 serving
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