Parmesan Beef Stuffed Bell Peppers
"A tip of the chef hat to Kittencal for her Parmesan Meatball recipe, which forms the base for this recipe. I dearly love to tweet! THX, KITTEN!"
photo by Caroline Cooks
- Ready In:
- 53mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 1⁄2 lb extra lean ground beef
- 1⁄2 lb ground pork
- 1 egg
- 1⁄4 cup parmesan cheese (grated) or 1/4 cup romano cheese (grated)
- 1⁄2 cup fresh breadcrumb
- 1 tablespoon garlic, minced
- 1⁄2 teaspoon seasoning salt
- black pepper
- 1⁄4 cup half-and-half
- 1⁄4 cup fresh parsley, finely chopped
- 1⁄2 - 3⁄4 cup uncooked rice
- 3⁄4 - 1 cup ketchup
- 1⁄4 cup green pepper, chopped finely
- 1⁄4 cup onion, chopped finely
- 4 green peppers, cut in halves, lengthwise and seeds removed
-
Sauce
- 1⁄2 cup ketchup
- 1⁄4 cup sweet chili sauce
- 1⁄4 cup water
directions
- Preheat oven to 350 degrees F.
- Combine first 14 ingredients(ground beef-onion) in large bowl.
- Stuff meat mixture into green pepper halves; mounding to use all.
- Top with 1 tablespoons ketchup per pepper.
- Place peppers in baking dish.
- Combine sauce mixture in small bowl and pour around peppers.
- Cover with foil and bake for about 30 minutes until meat is completely cooked.
- Uncover; spoon sauce over peppers, if desired, and bake an additional 5-8 minutes.
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Reviews
-
Thanks Caroline! This has become the most requested dish around here. I've made it with just ground beef when I didn't have pork and it still came out great.The one change that I made was I cook the rice (not all the way). Sometimes I double the recipe and put half the meat mix in the freezer for the next time we want peppers,this works out great. -
Simple and tasty, as well as low-fat and healthy. My whole family enjoyed. I subbed elk for the beef, used wheat breadcrumbs and extra garlic, and would probably add a little basil and thyme next time. I used the higher amounts listed for the ketchup and rice and will go for the lower amounts next time (definately on the ketchup and probably on the rice). Good comfort food. I will make this again. Thanks for sharing. -
Caroline, I just had to try this recipe seeing that my name was on the heading. I have to say that this is a wonderful recipe. I doubled the recipe and stuffed 4 green peppers and 4 red peppers, simmered them in boiling water until just firm-soft, then stuffed and baked them. I love the sauce that goes on top of the peppers. We really enjoyed them for dinner tonight. Thank you so much for posting this great stuffed pepper recipe, this is a keeper for sure!...Kitten:) -
This is very simple and very good. My DH loved them. I used whole peppers as that is the way my Momma used to fix them, and adjusted the cooking time from the original 30 minutes to a couple of hours and they turned out wonderful. Thanks to both of the chefs that contributed to making this a very simple, delicious dish.
RECIPE SUBMITTED BY
Caroline Cooks
United States
<p><br />I love to cook, read and try new recipes. Marketing professional by education and business experience, but wrote cooking feature articles and a recipe column in the past--when my 2 sons were young. Also, owned a book shop for 5 years; carried lots of cookbooks; and, of course-- had to have one of each. LOL! Invited cookbook authors to signing events and would make some of their recipes for customers to sample. <br /><br />My philosphy is-- <br /><br />LIFE IS NOT A JOURNEY TO THE GRAVE WITH THE INTENTION OF ARRIVING SAFELY IN A PRETTY AND WELL-PRESERVED BODY, BUT RATHER TO SKID IN BROADSIDE, THOROUGHLY USED UP, TOTALLY WORN OUT, AND LOUDLY PROCLAIMING, WOW! 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