Italian Stuffed Peppers

Italian Stuffed Peppers

Italian Stuffed Peppers


4 green bell peppers

2/3 cup cooked rice

1?4 cup olive oil, plus additional tablespoon

1 pound ground beef

2 tablespoons minced onion

1 tablespoon minced parsley

1 teaspoon salt, divided

3?4 teaspoon pepper, divided

1 1/2 cups canned tomatoes, drained

1?4 cup water

1?/ cup minced celery

Mozzarella cheese


Cut top from each pepper. Remove white fiber and seeds; rinse cavities. Drop into boiling salted water to cover and simmer 5 minutes.

Remove peppers from water; invert and set aside to drain. Cook rice. Heat 1/4 cup olive oil in skillet and add ground beef; brown and drain. Stir in onion, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Mix with cooked rice. Lightly fill peppers with rice and meat mixture, heaping slightly. Place into baking dish.
Pour around peppers a mixture of tomatoes, water, celery, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place a strip of mozzarella cheese on top of each Italian Stuffed Pepper.

Bake at 350 for 15 minutes.

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