Ingredients Jump to Instructions ↓

  1. 4 bell pepper s

  2. 3/4 cup long-grain rice

  3. 1/2 lb ground beef or Italian sausage

  4. 1 small carrot , diced

  5. 1 celery rib, diced

  6. 1/2 onion , diced

  7. 4 mushroom s, diced

  8. 1/2 zucchini , diced Salt and pepper to taste

  9. 1 clove garlic

  10. 1 15 oz can tomato sauce, divided

  11. 1 teaspoon each of basil & thyme

  12. 1/3 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Prepare rice according to directions on package. Add peppers to large pot of boiling water after removing tops and seeds; reserve and dice tops. Boil for 3-5 minutes then drain and place in bowl of ice water to stop cooking. Invert on paper towels to drain and set aside. Meanwhile, brown meat and drain fat; add garlic and vegetables (included diced pepper tops) to skillet and cook until softened. Combine all vegetables, meat and rice with salt, pepper, herbs and ½ the tomato sauce (or more as needed). Spoon filling into peppers. Place in an ungreased baking dish and drizzle with remaining tomato sauce. Cover and bake 25-30 minutes or until peppers are tender. Top with cheese and return to oven until cheese melts.


Send feedback