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    You are in: Home / Recipes / Parsley's Stuffed Peppers Recipe
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    Parsley's Stuffed Peppers

    Parsley's Stuffed Peppers. Photo by cookin mimi

    1/4 Photos of Parsley's Stuffed Peppers

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    *Parsley*'s Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F Lightly grease a deep large baking pan.
    2. 2
      Cut tops off peppers and remove seeds. Place hollowed peppers cut side up in the prepared baking dish.
    3. 3
      In a large skillet, brown and crumble beef and pork with the onion and garlic; drain off fat and return to the skillet.
    4. 4
      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.
    5. 5
      Add the beef broth and uncooked instant rice. Stir well. Bring to a soft boil; reduce heat.
    6. 6
      Cover skillet and simmer gently for 15 minutes; stirring once or twice.
    7. 7
      Stir again and add desired amount of salt; if needed.
    8. 8
      Generously fill each hollowed bell pepper. If any leftover filling exists, just pour more over each.
    9. 9
      Top each with the RESERVED tomato sauce.
    10. 10
      Loosely cover with foil and bake 45 minutes.
    11. 11
      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).

    Ratings & Reviews:

    • on September 01, 2014

      55

      I just got "a hankering" for stuffed peppers, and had never tried making them. I found this recipe that looked easy and used items that I had on hand. The stuffed peppers were delicious! My husband loved them and they were easy to make....Thanks, Parsley, for posting this recipe that I will be making again and again!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2010

      There is no need to parboil the peppers,,which I loved. I just baked the recipe at 350 instead of 375 and left it in the oven a little longer. The peppers were perfectly soft and delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2008

      55

      A classic. This was a very easy, basic dinner for us. Takes me back to Mom's cooking. The only change that I made was to par-boil two of the peppers, as my honey likes his with absolutely no crunch left to them (ewww). Other than that, I followed the recipe exactly as written. I froze the remaining three, and they will serve as an easy out on a busy night. Thanks for the memory, Parsley!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Parsley's Stuffed Peppers

    Serving Size: 1 (513 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 456.7
     
    Calories from Fat 218
    47%
    Total Fat 24.3 g
    37%
    Saturated Fat 9.1 g
    45%
    Cholesterol 90.1 mg
    30%
    Sodium 724.4 mg
    30%
    Total Carbohydrate 33.0 g
    11%
    Dietary Fiber 5.6 g
    22%
    Sugars 11.8 g
    47%
    Protein 27.9 g
    55%

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