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!
Ingredients
- green bell peppers, cut in half lengthwise, seeds removed: 4 piece
- ground beef sirloin: 1 pound
- ounces ground Italian sausage: 4 piece
- brown rice: 1 cup (cooked)
- italian seasoning: 1 tsp (dried)
- kosher salt: 0.5 tsp
- black pepper: 0.25 tsp (freshly ground)
- clove garlic: 1 piece (minced)
- freshly grated Parmesan cheese: 0.25 cup
- egg, lightly: 1 piece (beaten)
- Classico® Tomato and Basil Pasta Sauce: 1 jar (24 ounce jar, divided)
- part-skim mozzarella cheese: 2 cups (shredded)
- chopped parsley: (fresh)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
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Remove from oven. Remove foil and top each pepper with shredded cheese.
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Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.
