Recipe by Dianne Miko
"This is an easy recipe to make and will also freeze well. For lunch I just cut up the stuffed pepper and mix in some corn before I reheat."
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green bell peppers, tops and seeds removed (reserve tops)
salt to taste
1 (16 ounce) can
tomatoes, chopped and liquid reserved
long-grain white rice
hot pepper sauce (such as Tabasco®)
ground black pepper
shredded mozzarella cheese, divided
1 (8 ounce) can
tomato sauce, divided
I made this using Parmesan instead of mozzarella and it was a big hit! I cut it down to four peppers but kept the tomato and tomato sauce quantity the same. It was perfect because it made for a little extra sauciness.The use of Tabasco and Worcestersire give it a really nice, savory flavor too.
I made this for Sunday dinner, so good. I added sausage with the beef, which only increased the flavors.
very easy and full of favor adjusted to 2 servings it was delish!
Very good. I used 4 large peppers, omitted the mozzarella and topped with Parmesan. Also used canned crushed, italian style tomatoes seasoned with basil oregano and garlic. Quick and easy.
I used Arborio rice and found I needed more than a 1/2 c of water for the rice to be tender. Other than that it came out DELISH
Super fabulous recipe! I can't visit with my step-daughter unless I make 'em. :)
Made this for dinner this evening and it was a big hit. This is an easy, basic and delicious recipe that I highly recommend.
My hubby raved about these stuff peppers which I made exactly as directed. He ate the leftovers the next day and raved again. His mother used to make stuff peppers all the time and I'm sure he thought no one could surpass his mom's peppers. But it would appear I did with this recipe so thank you for posting. It will be my go-to from now on when I want to make stuffed peppers for dinner.
* Percent Daily Values are based on a 2,000 calorie diet.
Di's Stuffed Green Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 317
** Calories from Fat: 137
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