Nellie & Phoeb's

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Stuffed Peppers

Stuffed Peppers with Mozzarella

Just look at them, enough said.

My husband said they taste like a mix between spaghetti, goulash, and lasagna, he loved them. I just fed my kids the inside filling topped with cheese and they were big fans too!

Stuffed Peppers with Mozzarella Recipe
Serves: 4

4 bell peppers
1 pound lean ground beef or turkey
3- 8 ounce cans tomato sauce
3/4 cup water, divided
1 cup shredded mozzarella
1/2 diced onion
1/2 cup instant brown rice
1/2 teaspon garlic salt
salt and pepper


Preheat oven to 350 degrees. Bring a stock pot full of salted water to a boil.

Season ground meat with garlic salt, and saute it with the onions in a medium saute pan, drain the grease. Add two 8 oz cans of tomato sauce, rice, and 1/2 cup water to the cooked meat. Bring to a boil, reduce heat to medium low and cover until the rice has absorbed the water, and the mixture has thickened.

Slice the top off the bell peppers, remove the seeds from the insides.  Boil the peppers whole for 5 minutes.

Add 1/4 cup water and one can of tomato sauce to the bottom of a baking dish.

Fill the peppers with the meat and rice mixture, top each with 1/4 cup of mozzarella, place them in the baking dish. Cover with foil and bake for 25 minutes (I used extra foil to make a tent so the foil didn't touch the tops of the peppers). Broil on high for 3 minutes to brown the cheese.

*To make them a little more 'clean', you can use lean ground turkey, and omit or reduce the amount of mozzarella.  You can also use a regular brown rice, cook it first and then add it to the meat mixture, but omit the 1/2 cup of water.


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