Overstuffed Italian Peppers Recipe

Name: Overstuffed Italian Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large green peppers; 1 cup cooked white or brown rice; 2 lb ground beef; 1 lb sweet italian sauage; 1 can fire roasted tomato; 1 egg; 4 tsp worcestershire sauce; 1 cup onion, chopped; 1 tbsp pressed garlic; 1 tbsp italian seasonig; 2 cup shredded mozzarella cheese; 2 cup marinera sauce

Servings: persons

4 large green peppers
1 cup cooked white or brown rice
2 lb ground beef
1 lb sweet italian sauage
1 can fire roasted tomato
1 egg
4 tsp worcestershire sauce
1 cup onion, chopped
1 tbsp pressed garlic
1 tbsp italian seasonig
2 cup shredded mozzarella cheese
2 cup marinera sauce

1
Preheat oven to 375.
2
Cut peppers in half from stem to bottom.
3
Drop halves in boiling water for 3 minutes and remove.
4
Sauteed onions with garlic, set aside.
5
Blend ground beef and sausage, add in sauteed onions with garlic and worcheshire sauce.
6
Beat egg and add to mixture, then add rice, tomatoes and seasoning.
7
Add 1 cup of sauce to baking dish, place peppers in dish and add meat mixture to peppers.
8
Bake covered for 10 minutes.
9
Uncover and extra sauce on top of each pepper and cook for another 10 minutes after that remove from oven top with cheese and return to oven until cheese has completely melted.
10
Remove and enjoy.

1019

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 12 ingredients. The key ingredients include: 4 large green peppers, 1 cup cooked white or brown rice, 2 lb ground beef, 1 lb sweet italian sauage, and more.

Yes, Overstuffed Italian Peppers falls under the Meat & Poultry 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.

Overstuffed Italian Peppers

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