Difference between revisions of "Italian Stuffed Peppers"
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* 2 oz [[mozzarella]] cheese | * 2 oz [[mozzarella]] cheese | ||
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# Cut tops from [[peppers]], remove seeds, and blanch in boiling [[water]] for 5 minutes, drain well. | # Cut tops from [[peppers]], remove seeds, and blanch in boiling [[water]] for 5 minutes, drain well. | ||
# Heat [[olive oil]] in a skillet, over a moderate flame. | # Heat [[olive oil]] in a skillet, over a moderate flame. | ||
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[[Category:Mozzarella Recipes]] | [[Category:Mozzarella Recipes]] | ||
[[Category:Healthy Main Dishes]] | [[Category:Healthy Main Dishes]] | ||
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Latest revision as of 17:04, 16 July 2012
Ingredients
- 4 green bell peppers
- 1 lbs beef ground round
- ½ cup onion
- 1 tbsp garlic
- 2 tbsp olive oil
- ¼ tsp basil
- ¼ tsp thyme
- ¼ tsp marjoram
- ¼ tsp salt
- ¼ tsp black pepper
- 16 oz canned stewed tomatoes
- 8 oz tomato sauce
- ¼ cup water
- quick cooking
- 2 oz mozzarella cheese
Procedures
- Cut tops from peppers, remove seeds, and blanch in boiling water for 5 minutes, drain well.
- Heat olive oil in a skillet, over a moderate flame.
- Add ground Beef, onions, and garlic. Saute for 5 minutes.
- Add oregano, basil, thyme, marjoram, salt, pepper, tomatoes, half of tomato sauce, water, and rice. Stir to mix well.
- Cover and simmer over a medium-low flame for 15 minutes
- Place peppers upright in a casserole dish.
- Fill with meat mixture, pack tightly. Surround with remaining meat mixture.
- Pour remaining tomato sauce over all. Top with grated mozzarella.
- Remove from oven. Serve hot.
