ITALIAN STYLE STUFFED PEPPERS
Make and share this Italian Style Stuffed Peppers recipe from Food.com.
Provided by The Spice Guru
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- WASH bell peppers; REMOVE 1- 1 1/2 inch off pepper tops levelly using a knife (reserve tops); REMOVE seeds and ribs from peppers with a tea spoon; PREHEAT oven to 350°F.
- PREPARE your favorite recipe for quick-cooking rice, to yield 2 cups rice; BROWN 1 pound bulk Italian sausage in a skillet and drain fat.
- INTO a large pot (with an accompanying vegetable steamer basket set aside) combine 2 cups water, 3 tablespoons white vinegar, 2 teaspoons salt and 1 teaspoon Italian seasoning; INSERT steamer basket into pot; PLACE peppers cut-side down, along with pepper tops, into steamer insert in pot; COVER; BRING to boiling; BOIL for one minute; REDUCE heat to medium high. STEAM until tender yet firm (about 10 minutes).
- CAREFULLY remove peppers and tops from steamer basket using tongs and place onto onto paper towels to drain.
- DICE pepper tops around the stems (discard stems); STIR in the diced peppers and cooked sausage to cooked rice, along with 2 tablespoons of the parmesan cheese, and 3 tablespoons sliced black olives.
- POUR desired amount of marinara sauce into the rice/meat mixture to moisten; SEASON rice/meat mixture to taste with a little Italian seasoning and/or salt and pepper, if desired; BLEND.
- POUR enough marinara sauce into an 8 x 8 x 2 square baking dish, just to cover bottom; ARRANGE the steamed peppers upright in baking dish.
- STUFF peppers upright, mounding slightly, with the rice/meat mixture; POUR remaining marinara sauce over stuffed peppers.
- DIVIDE and distribute shredded mozzarella cheese over prepared peppers; SPRINKLE peppers with remaining parmesan cheese; TOP center of peppers with a whole black olive (or olive slice).
- BAKE peppers upright in a baking dish until heated through, about 10 minutes; SERVE and enjoy!
Nutrition Facts : Calories 738.6, Fat 45.5, SaturatedFat 16.2, Cholesterol 100.2, Sodium 3024.7, Carbohydrate 54.6, Fiber 8, Sugar 20.8, Protein 26.2
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williams Kenneth
[email protected]I'm not a big fan of stuffed peppers, but this recipe changed my mind. They were delicious!
Travine Boreland
[email protected]These stuffed peppers are a great way to get your kids to eat their vegetables.
Mark Rose
[email protected]I love this recipe because it's so versatile. You can use any type of pepper or filling that you like.
Alex McNugget
[email protected]These stuffed peppers are always a hit at parties. They're easy to make and everyone loves them.
Gulshan Kazmi
[email protected]I've been making this recipe for years and it's always a family favorite.
Humaira
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the leftovers are even better the next day.
Noor Arash
[email protected]I made these stuffed peppers for a potluck and they were a huge hit! Everyone loved them.
Cole Rieck
[email protected]I followed the recipe exactly and the peppers turned out great! The filling was flavorful and the peppers were cooked perfectly.
M zareen Haqyar
[email protected]The peppers were a bit too firm for my liking, but the filling was delicious.
Monique Candelaria
[email protected]These stuffed peppers were a little bland for my taste. I think I'll add some more spices next time.
Sara King
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The peppers are always cooked perfectly and the filling is delicious.
Leiah Carman
[email protected]This is my go-to stuffed pepper recipe. It's easy to make and always turns out great.
Khobiab Shah
[email protected]I tried this recipe last night and it was delicious! The peppers were stuffed with a savory mixture of beef, rice, and vegetables.
Mehmood Akhtar
[email protected]These stuffed peppers were a hit with my family! The filling was flavorful and the peppers were cooked perfectly. I will definitely be making this recipe again.