Italian-Style Stuffed Peppers or Zucchini
photo by BriarCraft
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3-4 bell peppers or 2-3 large zucchini
-
Filling
- 453.59 g extra lean ground beef or 453.59 g ground turkey
- 118.29 ml chopped onion
- 2 fresh garlic cloves, minced or 9.85 ml minced fresh garlic
- 118.29 ml white rice, uncooked
- 236.59 ml water
- 354.88 ml spaghetti sauce or 354.88 ml marinara sauce
- 354.88 ml cheddar cheese, shredded
-
Topping
- 236.59 ml cheddar cheese, shredded
- 354.88 ml spaghetti sauce or 354.88 ml marinara sauce
directions
- Brown ground meat with onion and garlic. Add rice, water, and sauce. Reduce heat, cover, and simmer for 20 minutes, or until rice is done.
- Meanwhile, shred cheese. Wash and split peppers or zucchini. Split the peppers into thirds or quarters, depending on size. Or split zucchini in half. Remove seeds from peppers or scoop out the seeded center of zucchini, leaving about 1/2 inch all around. Arrange peppers or zucchini in a 9"x13" or 10"x15" pan, hollow side up.
- When the meat-rice mixture is cooked, turn off heat. Add 1 1/2 cups cheese and stir until melted. Stuff the peppers or zucchini. Top with remaining 1 cup cheese and 1 1/2 cups spaghetti sauce. Bake uncovered at 350F for 30 minutes for peppers, or 45 minutes for zucchini, until heated through and sauce is bubbly.
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RECIPE SUBMITTED BY
BriarCraft
Fortuna, California
Member since 2003, when it was RecipeZaar.