“When I was a child my friend’s house always smelled so good when her mother was making this type of stuffed peppers. Although, her’s was more involved as she made her sauce from scratch. When choosing suitable peppers, squat ones are better as opposed to tall ones.”
- 4 red bell peppers (orange, yellow or green)
- 1 teaspoon butter
- 1 pound ground meat (beef, pork, veal mixture)
- 20 ounces marinara sauce
- 1 cup cooked rice (I use Uncle Ben’s Long Grain & Wild Rice)
- 1/2 teaspoon cayenne pepper (optional)
Pre-heat oven to 375 degrees F
Remove tops and seed of peppers (reserve pepper-tops). Cook in boiling water for about 4-5 minutes; drain.
Brown meat mixture in skillet.
Add 10 ounces of marinara sauce with ground meat and rice; mix well.
Spoon mixture into peppers. Top with pepper-tops.
Smear butter onto bottom and sides of square baking dish.
Add peppers with tops to baking dish and bake for 30-minutes.
Heat remaining marinara sauce to serve over peppers.
- Serving Size: 1 (411.6 g)
- Calories 695.3
- Total Fat – 13.8 g
- Saturated Fat – 6.4 g
- Cholesterol – 106.6 mg
- Sodium – 320.5 mg
- Total Carbohydrate – 114.5 g
- Dietary Fiber – 2.7 g
- Sugars – 61.7 g
- Protein – 29.5 g
- Calcium – 115.8 mg
- Iron – 4.7 mg
- Vitamin C – 152.1 mg
- Thiamin – 0.9 mg