Prep 0 mins
Cook 1 hr
A really tasty recipe. Learned how to make these from three Italian ladies that are wonderful cooks. Peppers are sauted first. Recipe can be scaled down, and/or changed to suite your taste. I like to use red and yellow peppers for a change. Guessing at prep time, as everyone will have their own shortcuts. Recipe posted by request for a zaar friend.
- 10 bell peppers, cored and seeded, wash and let drain
- 1 lb ground meat (I use ground round)
- 1 cup uncle ben's converted original long grain rice (not fast cooking)
- 1 (28 ounce) can plum tomatoes, diced and save reserved liquid
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- 1⁄2 teaspoon sugar
- 1⁄4 cup grated romano cheese
- 1 cup fine shredded mozzarella cheese
- 1 1⁄2-2 cups bread cubes
- 6 ounces tomato paste
- 3 (8 ounce) cans tomato sauce
- olive oil
- Saute Peppers.
- Add about 1 or 2 tbsp.'s olive oil to skillet big enough to hold number of peppers you are making.
- Over medium heat, saute each side of peppers until all sides are blistered.
- (Peppers should be soft, not burnt).
- Make tomato sauce.
- Pour small amount of olive oil in sauce pan and heat. (About a tsp.) Add tomato paste,.
- heat and stir for a few minutes over low heat. Add liquid from diced roma tomatoes. Add 1/2 teaspoons sugar and salt to taste. Stir and simmer on low heat.
- Add diced roma tomatoes to a large mixing bowl.
- Cook rice according to directions on box. Add to mixing bowl.
- Make stuffing.
- Saute ground meat until no longer pink. Pour off excess liquid. Add to mixing bowl.
- Add romano cheese, mozzarella cheese, parsely, basil, and bread cubes. Mix to combine. If mixture is dry, add some of the tomato sauce to moisten.
- Fill peppers with meat mixture, and place in lasagna pan or pan large enough to hold peppers securely. (I use two bread pans, as I only make 6, and they hold perfect) Pour tomato sauce over and around peppers.
- Bake at 325 degrees, for about 45 minutes to an hour.
- **NOTE** (Peppers can be frozen before baking. Place in containers, and pour sauce around tomatoes, and over peppers).