Italian Stuffed Bell Peppers

Total Time
45mins
Prep 20 mins
Cook 25 mins

This is another Kraft recipe that I've tweaked to our liking. This recipe has chopped zucchini, which I didn't see in any of the other stuffed pepper recipes. These also freeze very well and are even better the 2nd day.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Bring 1 1/2 cups of the water to boil in a medium saucepan. Add rice; cover and simmer 5 minutes. Remove from heat; let stand 5 minutes.
  3. Meanwhile, brown ground sirloin and Italian seasoning.
  4. Once meat is browned, add in chopped zucchini, 1 cup of spaghetti sauce, 1 cup of cheese, and the cooked rice. Stir well.
  5. Clean and cut peppers in half, removing seeds. Place into a 9 x 13 baking dish.
  6. Spoon the meat mixture into peppers.
  7. Top with the remaining 1/2 cup spaghetti sauce and 1/2 cup cheese.
  8. Add 1/2 cup water to the bottom of the dish, cover with foil. Bake 30 minutes.