February 7, 2018
Italian Stuffed Peppers
I’d never been one for peppers until my adult life. I could never understand why my mother and my grandmother went crazy for them. Especially sweet red peppers. Now, I realize how amazing and versatile they can be! Roasted, chopped, or in this case stuffed to the brim with yummy Italian flavors, you just can’t get enough. Bringing so much color and flavor to your table, these baked stuffed peppers just scream delicious!
*Substitute the meat for white kidney beans to make this meal vegetarian!
- 6 Red Bell Peppers
- 2 cups cooked rice (white or brown)
- 1 lb ground turkey meat (optional- or substitute White Kidney Beans)
- 1 can (8oz) tomato sauce
- 1 large yellow onion, chopped fine
- 5 cloves garlic, minced
- 1 can diced tomatoes (preferably fire roasted)
- 2 Tablespoons Cucina Aurora Roasted Garlic Infused Olive Oil
- Fresh Basil
- 1 teaspoon dry oregano
- 1/4 cup grated Romano cheese
- 1 cup shredded mozzarella cheese
- Cook rice to package instructions.
- Meanwhile, cut off tops of peppers, and clean out the insides and removing all white parts and seeds.
- Lightly coat the bottom and sides of a deep baking dish with Garlic Olive oil.
- In a medium skillet, heat 2 Tablespoons Garlic olive oil. Cook meat in olive oil (if using).
- When meat is just about done, lightly sauté onions, and garlic in the oil until just soft.
- Mix in tomato sauce, tomatoes, rice, basil and oregano. Remove from heat.
- Add grated Romano cheese. Gently stuff peppers with mixture and top with shredded Mozzarella cheese.
- Bake for 30 minutes on 375 or until desired tenderness. Serve warm and Enjoy!
