- 4 large green bell peppers, cut in half lengthwise, seeds removed
- 1 pound ground beef sirloin
- 4 ounces ground Italian sausage
- 1 cup cooked brown rice
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 1/4 cup freshly grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 (24 ounce) jar Classico® Tomato and Basil Pasta Sauce, divided
- 2 cups shredded part-skim mozzarella cheese
- Fresh chopped parsley
- Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
- Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico(R) Tomato & Basil sauce in a large bowl. Mix until combined.
- Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico(R) Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
- Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
- Remove from oven. Remove foil and top each pepper with shredded cheese.
- Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.
05/03/2018
recipepes.com
talian-Style Stuffed Peppers, recipe
PT15M
PT1H
5
455 calories
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