Stuffed Bell Peppers Ala Frey
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 3 large green peppers
- 2 lbs ground beef
- 2 small zucchini
- 1 1⁄2 cups chopped fresh mushrooms
- 3⁄4 cup diced fresh celery
- 1 medium onion, diced
- 2 garlic cloves, crushed
- 2 eggs
- 1⁄2 cup breadcrumbs
- 1 tablespoon paprika
- 1 teaspoon garlic granules
- 1 teaspoon salt
- pepper
- 2 tablespoons oil (vegetable or enova oil)
- 3 -4 cups seasoned tomato sauce (use Tomato-Wine Sauce)
directions
- Wash peppers. Cut them in half at the stem. Clean the seeds and membrane from then and place them in a 9x13 pan.
- Wash the zucchini and cut them into quarters and finely slice them.
- Heat the oil in a large skillet.
- Saute the zucchini, mushrooms, celery, zucchini, onion and garlic until the vegetables are softened.
- Set aside and cool.
- While vegetables are cooling, mix well the ground beef, eggs, bread crumbs, garlic granules, paprika, salt and pepper.
- When veggies are cool, mix into the ground beef mixture.
- Evenly distribute the beef amongst the pepper halves in the pan.
- Pour Sauce over all.
- Cover pan with foil.
- Bake for 1 hour at 350 degrees.
- Check to see if peppers are done to your desire tenderness.
- If not continue cooking uncovered until the peppers are done.
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Reviews
-
Michelle these were wonderful---I usually don't care for stuffed peppers but obviously had to try this recipe! I used red peppers and ground turkey--otherwise followed recipe as written. They were sooooo yunmmy, we ate and ate! Served with Pumpkinhead's wonderful parmesan spinach and some linguine with garlic and olive oil--terrific meal! This is definitely going into my Family Favorites cookbook, thanks again for all your kind words and this terrific recipe!
RECIPE SUBMITTED BY
Michelle S.
Racine, Wisconsin