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.
Made this with lean ground chuck, ground turkey, and two finely chopped , hot Italian sausage. It was probably one of my better stuffed pepper meals!
I have made this several times now and thoroughly enjoyed it every time. I am trying to eat healthier so this time I used ground chicken and brown rice, still tastes great!
Excellent! Followed recipe, except used a ground beef/pork (meatloaf) mixture. I generally am not a fan of stuffed peppers, but the family is. However, not only did the family love it, so did I. Would definitely make it again! Thanks for the recipe!
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
* 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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