Everyday Meals

Colorful Stuffed Peppers

READY IN: 1hr 40minsYIELD: 8 peppers

INGREDIENTS

  • 2 12 cupsmarinara sauce
  • 8largebell peppers, top cut off, ribs removed and seeded(mixed color)
  • 1tablespoonvegetable oil
  • 1 12 cupswhite onions, finely chopped
  • 12 cupcelery, finely chopped
  • 1teaspoonsea salt, divided(or to taste)
  • 6largegarlic cloves, pressed
  • 1lblean ground beef
  • 12 hot Italian sausage
  • 1 (14 ounce) canfire roasted diced tomatoes
  • 2 14 cups cooked long-grain rice (3/4 cup uncooked rice in 1 1/2 cups water)
  • 1 34 cupsparmigiano-reggiano cheese, grated and divided
  • 1 12 tablespoonsbasil leaves, chopped
  • 1tablespoonoregano leaves, chopped
  • 1tablespoonItalian parsley, plus more for garnish
  • 1teaspoonblack pepper (to taste)
  • 34 cupmozzarella cheese, grated
  • 1teaspoonmild paprika (as needed)
  • NUTRITION INFO

    Serving Size: 1 (3836) g

    Servings Per Recipe:1

    Calories: 557.6

    Calories from Fat 170 g 31 %

    Total Fat 18.9 g 29 %

    Saturated Fat 8.2 g 41 %

    Cholesterol 62.3 mg 20 %

    Sodium 1099.9 mg 45 %

    Total Carbohydrate67.6 g 22 %

    Dietary Fiber 7.1 g 28 %

    Sugars 14.2 g 56 %

    Protein 28.9 g 57 %

    DIRECTIONS

  • In a 9 X 13 baking dish, spread marinara sauce; set aside.
  • Prep the bell peppers and set the tops aside for other recipes. Cut the bottoms slightly if peppers are not sitting straight; set aside.
  • In a large saucepan over medium heat, add oil and when hot, add onion and celery; season with salt and sauté for 4 minutes or until they start to soften. Add garlic and sauté for 30 seconds.
  • Transfer the onion mixture to a large bowl; rest for 5 minutes. Add ground beef, Italian sausage, diced tomatoes, cooked rice, 1 cup Parmigiano-Reggiano cheese, basil leaves, oregano, parsley, 2 generous pinches salt and freshly ground black pepper; mix the ingredients very well. To test the seasoning, form a small patty and cook; adjust if necessary.
  • Stuff the peppers and place them in the prepared baking dish.
  • In a small bowl, add the remaining ¾ cup Parmigiano-Reggiano cheese and Mozzarella cheese; stir well. Spread topping over the stuffed peppers and sprinkle with paprika. Cover peppers with lightly greased foil and form a tent, prevent the foil from touching the cheese topping.
  • Transfer to the preheated oven; bake for 45 minutes. Remove foil and bake for an additional 30 minutes or until peppers are soft (test with a pointy knife).
  • Remove from the heat and let them rest for 10 minutes before serving; sprinkle parsley on top.
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