PARSLEY'S STUFFED PEPPERS
These are my oldest son's favorite. I don't make them too often, though because my husband isn't a fan of bell peppers. Sometimes I use the cheese; sometimes not.
Provided by Parsley
Categories Pork
Time 1h20m
Yield 7 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F Lightly grease a deep large baking pan.
- Cut tops off peppers and remove seeds. Place hollowed peppers cut side up in the prepared baking dish.
- In a large skillet, brown and crumble beef and pork with the onion and garlic; drain off fat and return to the skillet.
- Add (to the cooked meat mixture in the skillet) the crushed tomatoes, about HALF of the tomato sauce, chopped parsley, oregano, basil, sugar, marjoram, and pepper. Allow to come to a soft boil.
- Add the beef broth and uncooked instant rice. Stir well. Bring to a soft boil; reduce heat.
- Cover skillet and simmer gently for 15 minutes; stirring once or twice.
- Stir again and add desired amount of salt; if needed.
- Generously fill each hollowed bell pepper. If any leftover filling exists, just pour more over each.
- Top each with the RESERVED tomato sauce.
- Loosely cover with foil and bake 45 minutes.
- After 45 minutes, uncover (and IF using the optional mozzarella, sprinkle it on now) and bake uncovered for an additional 15 minutes. (sometimes I put a bit more sauce over the cheese).
Nutrition Facts : Calories 456.7, Fat 24.3, SaturatedFat 9.2, Cholesterol 90.2, Sodium 724.4, Carbohydrate 33, Fiber 5.6, Sugar 11.9, Protein 27.9
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