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.
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 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!
First time making stuffed green peppers and they where delicious.
My boyfriend requested that I make them more often:) I did cut peppers horizontally in thirds and made it easier to serve. THz Di!
Used Parmesan instead of mozerella, so
I used this recipe for my first stuffed peppers experment and like it said it was quick and easy. very good start and able to add corn or other things to the stuffing if you so desire. :)
* 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 from Fat: 137
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