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Ingredients
| ground beef: 1 lb |
| bread crumbs: 1/2 cup |
| Italian seasoning: 1/2 tsp |
| garlic: 3 cloves (chopped) |
| mozzarella cheese, nonfat (shredded): 3/4 cup |
| grated parmesan cheese: 500 g |
| eggs: 1 (lightly beaten) |
| white mushrooms: 6 whole mushrooms (chopped) |
| onions: 1/2 (small and finely chopped) |
| red bell pepper: 4 peppers (tops cut off and seeded) |
| meatless spaghetti sauce: 26 oz (canned) |
Amanda's Stuffed Peppers
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
65 min -
Servings
4 serving(s)
Tags
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
- In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish.
- Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
- Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
- In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of peppers.