Stuffed Peppers

Stuffed Peppers
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • 2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided
  • ½ teaspoon salt
  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • ½ cup dry red wine
  • Cooking spray
  • 4 medium red bell peppers
  • + 5 more ingredients
    • ½ cup chopped fresh parsley
    • ¾ pound ground sirloin
    • 1 teaspoon paprika
    • 1/8 teaspoon ground allspice
    • 1 cup chopped onion

Preheat oven to 450°. Cook rice according to package directions, omitting salt and fat. Set aside. While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 m...

View full recipe at My Recipes

Comments

Variations on Stuffed Peppers

  • Stuffed Peppers
    • 1 1/2 pounds sweet Italian sausages, casings removed
    • 1 1/2 cups zucchini
    • 1/4 cup fine dry breadcrumbs
    • 1/3 cup fresh parsley
    • +6 other ingredients
  • Stuffed Peppers
    • 2 T cider vinegar
    • 1 (10-ounce) can reduced-sodium tomato soup
    • 6 large green peppers, tops and seeds removed
    • 1/4 t black pepper
    • 1/2 t salt
    • +6 other ingredients
  • Stuffed Peppers
    • 1 teaspoon celtic sea salt
    • 1 teaspoon chili powder
    • 2 teaspoons cumin
    • ½ cup onion, finely chopped
    • 1 cup cilantro, finely chopped
    • +2 other ingredients


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