Mex-I-Talian Peppers Recipe

Name: Mex-I-Talian Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Large sweet pepers, cut in halves; 2 cups cooked macaroni; 4 strips Italian type cheese; For Sauce; PART 1; 2 Onions chopped fine; 1/4 cup chopped parsley; 2 cloves minced garlic; 2 tbs oil; PART 2; 1/2 lb ground beef; 1/4 lb ground pork; PART 3; 1/2 tsp salt; 1/4 tsp pepper; 1 tbs chili powder; 2 tbs tomato paste; 1/2 cup hot water

Servings: persons

2 Large sweet pepers, cut in halves
2 cups cooked macaroni
4 strips Italian type cheese
For Sauce
PART 1
2 Onions chopped fine
1/4 cup chopped parsley
2 cloves minced garlic
2 tbs oil
PART 2
1/2 lb ground beef
1/4 lb ground pork
PART 3
1/2 tsp salt
1/4 tsp pepper
1 tbs chili powder
2 tbs tomato paste
1/2 cup hot water

1
Cut peppers in half, lengthwise; wash and clean; par-poil in boiling salted water; drain; cool. Stuff each half of pepper with cooked macaroni. Place a slice of cheese over the top of each pepper; place in an oven dish. Bake until cheese begins to melt. Have sauce ready to serve.
2
TO MAKE SAUCE
3
Cook onion, parsley and garlic in oil in a skillet. (Part 1-Five minutes) Add ground beef and pork, brown. (Part 2-Browning time about ten minutes.)
4
Add salt, pepper, chili, tomato paste and water. (part 3) Simmer 15 minutes. Serve hot over stuffed peppers.

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 Large sweet pepers, cut in halves, 2 cups cooked macaroni, 4 strips Italian type cheese, For Sauce, and more.

Yes, Mex-I-Talian Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mex-I-Talian Peppers

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