Stuffed Bell Pepper Recipe

by Missy Sunseri on October 11, 2012

 

 

 

 

 

 

Stuffed Bell Peppers

1 1/2lb veal, ground once (or beef)

2 c cooked rice, ½ tsp hot pepper

1/3c onions, 2 cloves, garlic, minced

2T ketchup, salt and pepper

1/2c onion chopped

1/2c grated <a href=http://www.pennmac.com/items/3578//danish-fontina-cheese ><b>Fontina Cheese.</b></a>

2 eggs well beaten

12 bell peppers, cut top

1/4c <a href=http://www.pennmac.com/search?search=evoo><b>virgin olive oil.</b></a>

1/3c chopped flat leaf parsley

1c chicken broth, bread crumbs

 

Combine the first 9 ingredients in a large bowl. Using a spoon, mix just enough to blend. Stuff bell peppers. Place peppers in a large ovenproof buttered casserole, one deep, stuffing side up. Heat oil in a saucepan. Sauté onion until they are soft. Top the stuffed peppers with onions. Add broth and cover. Place casserole in preheated 350-degree oven. Bake for one hour or until the peppers are fully cooked.  After 30 minutes, uncover, sprinkle top of peppers with breadcrumbs, and continue baking. Makes 12.

 

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