Description
Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. It’s comfort food kicked up a notch–and gluten free!
Ingredients
- 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
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 clove garlic, minced
- ¼ 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
Instructions
- 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® 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® 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.
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
Servings: 4