Italian-Style Stuffed Peppers
Description
Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings.
Ingredients
•
4 large green bell peppers, cut in half lengthwise, seeds removed
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1 pound ground beef sirloin
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4 ounces ground Italian sausage
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1 cup cooked brown rice
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1 teaspoon dried Italian seasoning
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1 clove garlic, minced
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1/4 cup freshly grated Parmesan cheese
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1 large egg, lightly beaten
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1 (24 ounce) jar Classico® Tomato and Basil Pasta Sauce, divided
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2 cups shredded part-skim mozzarella cheese
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Fresh chopped parsley
Directions
1
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.
2
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.
3
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.
4
Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
5
Remove from oven. Remove foil and top each pepper with shredded cheese.
6
Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.