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Beef-and-Rice Stuffed Peppers Recipe

Beef-and-Rice Stuffed Peppers
Source: Kraft

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Ingredients

  • 2 each green, red and yellow peppers
  • 1 Tbsp. olive oil
  • 1/2 lb. (225 g) fresh mushroom s, finely chopped
  • 1 onion , finely chopped
  • 1/4 cup finely chopped fresh parsley
  • 1 lb. (450 g) extra-lean ground beef
  • 1 cup cooked long-grain white rice , cooled
  • 1/3 cup Kraft 100% Parmesan Grated Cheese
  • 1/4 cup dry bread crumbs
  • 1 egg , beaten
  • 1 jar (640 mL) Catelli Garden Select Mushrooms & Beef Pasta Sauce , divided
PREP TIME
25m
TOTAL TIME
1h35m
YIELD
6 servings, 1/6 recipe each

Instructions

  • 1. Cut off tops of peppers; reserve for later use. Remove and discard seeds and membranes from insides of peppers.
  • 2. Heat oil in large nonstick skillet on medium heat. Add mushrooms, onions and parsley; stir. Cook 5 min., stirring frequently. Cool 10 min.
  • 3. Place onion mixture in large bowl. Add meat, rice, cheese, bread crumbs, egg and 1/4 cup pasta sauce; mix just until blended. Spoon into pepper shells.
  • 4. Spread remaining pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Place filled peppers in prepared dish; cover with reserved pepper tops. Cover with foil.
  • 5. Bake 1 hour or until peppers are tender and meat filling is done. Serve peppers topped with pasta sauce.

Dinner

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A recipe from Kraft

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