Italian Stuffed Peppers

4 green bell peppers
2⁄3 cup cooked rice
1⁄4 cup olive oil, plus additional tablespoon
1 pound ground beef
2 tablespoons minced onion
1 tablespoon minced parsley
1 teaspoon salt, divided
3⁄4 teaspoon pepper, divided
1 1⁄2 cups canned tomatoes, drained
1⁄4 cup water
1⁄4 cup minced celery
Mozzarella cheese

Directions for Italian Stuffed Peppers: Cut top from each pepper. Remove white fiber and seeds; rinse cavities. Drop into boiling salted water to cover and simmer 5 minutes. Remove peppers from water; invert and set aside to drain. Cook rice. Heat 1⁄4 cup olive oil in skillet and add ground beef; brown and drain. Stir in onion, parsley, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Mix with cooked rice. Lightly fill peppers with rice and meat mixture, heaping slightly. Place into baking dish. Pour around peppers a mixture of tomatoes, water, celery, 1 tablespoon olive oil, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Place a strip of mozzarella cheese on top of each Italian Stuffed Pepper. Bake at 350° for 15 minutes.


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