Enjoy your family’s favorite dinner with the beef, tomato sauce, rice and cheese finish with Italian -American stuffed peppers.
Stuffed pepper
If you are looking for a dish that is married to tradition by modern twisting, do not look at this Italian American stuffed pepper anymore. Seasoned with beef, rich tomato sauce, rice, and perfectly dissolved cheese toppings are the best comfortable foods. It is from my grandmother of my friend Dyanne, and they are the best stuffed peppers I have. Husband Tommy said he reminded him of his Meatball. They are also frozen, so they can double the recipes and freeze the other half. If you want to try more, this turkey is also amazing to the peppers with the Mexican twist!
Why I like this stuffed pepper recipe
I like how simple ingredients can gather and make something delicious. My husband likes stuffed peppers, so it’s often made for dinner. The reason why this easy stuffed pepper should be a necessity at home is as follows.
- Rich and satisfactory: The combination of beef and rice is a powerful and charging mixture.
- Comfortable food: This dish has all the flavors of reminding the house.
- Frozen -friendly: If you have no time to double, cool and cook, it will freeze for up to three months at another night.
- Dietary limit: Weight Watcher Friendly, Gluten Free, High Protein
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The necessary ingredients
If you fill the sweet bell peppers with a cheese beef and rice mixture, it is comforting and a rich meal to make an amazing family dinner. The recipe card below contains accurate measurements.
- 90% dry beef: I prefer to use beef to maintain the traditional taste that I grew up here, but all the meat is effective. Dried pieces can help reduce calories and fat by using beef.
- rice: You can use rice, but the remaining rice or instant rice should be short.
- Area: Taste of finely chopped onions and garlic.
- cheese: Mix the steel pecono Romano with rice and beef and put each stuffed pepper with a crushed mozzarella. Without dairy products, you can use cheese or omission without dairy products.
- basil Fresh and fragrant taste.
- egg Tie the filling material to help you catch the ingredients together.
- Tomato sauce: Mix crushed tomatoes and water (or low noise broth) for easy tomato sauce. TutTorosso is to find canned tomatoes. JARRED Marinara will also work.
- Cosher salt Taste the stuffed pepper and tomato sauce.
- Bell Pepper: Buy a larger and more uniform pepper to make it easier to stand while filling up things. Select a variety of colors or use all one color.
- Mozzarella cheese: Sprinkle on the top and rust before serving.
How to make stuffed peppers is as follows:
If you start with cooked rice, it doesn’t take a long time to make a filling. Then you can sit and relax when the oven is doing all the tasks while the peppers are cooking. See the printable guidelines for the recipe card below.
- Fill the stuffed pepper Beef, rice, onion, garlic, Peoeno Romano, basil, eggs, mashed tomatoes, salt are combined into large bowls.
- Make tomato sauce: Stir water, leave a mashed tomato and add salt in a large pot.
- Fill the pepper Put it in a pot with tomatoes with the rice mixture cup. Soak the source in each.
- Cook the stuffed pepper. Cover the pot, soften the bell peppers and cook for 35 to 45 minutes until the meat is cooked. With mozzarella, more sauces with spoons. Cover and cook until the cheese melts.
Tips to make the perfect stuffed pepper
- Select pepper: Find a hard and bright pepper. Because they will be filled, I like to choose big things around.
- Do I have to cook peppers before food? You do not need to cook the bell peppers first. Cooking slowly at the stove when the beef cooks.
- Peppers stand up: These are cooked straight, so help you find a pepper with the level of the floor or to cut the sleevers on the floor.
- Rice options: Use the remaining rice to speed up the process or cook fresh layout. Brown rice or instant rice also work.
- Beef Beef: I liked them with beef, but you can use the turkey or your favorite lucky meat.
- Select cheese: Mozzarella provides sticky texture, but can sprinkle or omit Provolone, Parmesan. You can also change pecorino romano from charging to parmesan.
- Herb: Fresh basils provide the best taste, but can be replaced by drying. If there is no basil, Parsley or Oregano works.
- sauce: Replace the crushed tomatoes and water with JARRED Marina or create a homemade tomato sauce.
Provision offer
This stuffed pepper with rice and meat is a complete meal. But if you need to charge more, it will be great with green salads or grilled asparagus.
save
- cold storage The food left for 4 days.
- Body preparing tips: This stuffed pepper is good for eating. Prepare in advance, refrigerate for up to 2 days and cook when needed.
- Can you freeze stuffed peppers? Yes, you can freeze for up to 3 months. You can also make and freeze only charging. If you are ready to eat, thaw the rice mixture in the fridge all night, fill the bell peppers and cook according to the instructions.
- Re -heating method: Microwave or bake the thawed stuffed peppers until warm.
More bell peppers will like
Details Dinner Use the bell peppers to check these 5 delicious stuffed bell peppers To inspire the next meal!
Product: 4 Serving
Serving size: 1 Pepper and sauce
- 1 LB 90% dry beef
- 1½ cup Partially cooking,,, The remaining or instant rice white rice*
- ½ cup onion,,, Very finely cut
- 3 cloves garlic,,, Very finely cut
- ⅓ cup Roman Peco Lino Cheese,,, grated
- ¼ cup basil,,, Chopped
- 1 Large egg
- 1 Cup + 3 tablespoons Crushed tomato,,, Split (I like Tunerrosso)
- 1 Teaspoon Cosher salt
- 1 cup water,,, Or low sodium broth
- 4 Large pimento,,, The tops of various colors are cut, sprinkled with seeds and nose.
- ½ cup Mozzarella cheese,,, Crushed and divided
Combine with beef, rice, onion, garlic, peo -reno Romano, basil, eggs, 3 tablespoons mashed tomatoes and 1¼ teaspoon cosher salt and mix well with forks.
Mix the remaining mashed tomatoes, water and the remaining salt and mix the salt to the bottom of the large pot.
Fill the mixture of each bell pepper with a mixture of 1 cup and sprinkle the stuffed pepper on the sauce. Increase the small sauce for each.
Cover the peppers in medium heat for 35-45 minutes until the peppers become soft and the meat is cooked in the center. Increase more sources, add 2 tablespoons of mozzarella cheese in the top of each pepper and cover it until it melts for about 5 minutes.
Last stage:
Leave a rating and opinion that tells you how to like this recipe! This helps our business to thrive and continue to provide free high quality recipes.- The prepared or remaining rice works the same.
- Regular and un cooked rice is effective, but the cooking time increases by 20-25 minutes.
clothing material: 1 Pepper and sauce,,, Calories: 449.5 Kcal,,, carbohydrate : 37.5 G,,, protein: 33 G,,, province: 18.5 G,,, Saturated fat: 8.5 G,,, Cholesterol: 139.5 Mg,,, sodium: 750 Mg,,, fiber: 4 G,,, sugar: 8.5 G
