PARSLEY'S STUFFED PEPPERS

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Parsley's Stuffed Peppers image

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

6 -7 large green bell peppers or 6 -7 large red bell peppers, I use a combo
1 lb ground sirloin
1 lb ground pork
1 large onion, finely chopped
4 -6 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can tomato sauce, DIVIDED
2 tablespoons chopped parsley
1 teaspoon oregano
1 teaspoon basil
1 teaspoon sugar
1/2 teaspoon marjoram
1/2 teaspoon pepper
3/4 cup beef broth
1 cup instant brown rice
salt, to taste
mozzarella cheese (optional)

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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