Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. It's comfort food kicked up a notch--and gluten free!
Preparation Time
15 mins
Cooking Time
1 hr 30 mins
Total Time
1 hr 45 mins
Calories
638 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
Step 2
Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
Step 3
Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
Step 4
Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
Step 5
Remove from oven. Remove foil and top each pepper with shredded cheese.
Step 6
Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.
Ingredients
¼ teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 clove garlic, minced
1 large egg, lightly beaten
¼ cup freshly grated Parmesan cheese
1 cup cooked brown rice
2 cups shredded part-skim mozzarella cheese
1 pound ground beef sirloin
1 teaspoon dried Italian seasoning
4 large green bell peppers, cut in half lengthwise, seeds removed
4 ounces ground Italian sausage
1 (24 ounce) jar Classico® Tomato and Basil Pasta Sauce, divided
