Stuffed Bell Peppers

Need a gluten free and dairy free main course? Stuffed Bell Peppers could be a super recipe to try. For $2.22 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 24g of protein, 27g of fat, and a total of 466 calories. This recipe serves 4. Plenty of people made this recipe, and 116 would say it hit the spot. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. A mixture of garlic, tomato paste, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Onion Rings And Things. With a spoonacular score of 87%, this dish is super. Similar recipes include Stuffed Bell Peppers , Stuffed Bell Peppers, and Stuffed Bell Peppers.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 70 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a food processor, combine tomatoes, tomato paste, parsley, garlic and oregano. Blend until smooth.In a pot over medium heat, heat olive oil. Add onions and cook until limp and lightly browned. Remove half of the onions and allow to cool. In the pot with remaining onions, add the processed tomato mixture and wine. Season with salt and pepper to taste and allow to simmer for about 30 minutes, stirring occasionally.In a bowl, gently combine ground meat, rice, the remaining half of onions, paprika, dried basil and Worcestershire sauce. Season with salt and pepper to taste. Cut peppers lengthwise into half and remove seeds. Using a spoon, fill each pepper with ground meat mixture.In a baking dish, add tomato sauce. Arrange bell peppers on prepared dish with cut side up. Spoon some of the sauce on each of the peppers. Cover with foil and bake in a 375 F oven for about 35 to 40 minutes or until meat is cooked through. Serve hot with the sauce.

 

Step by step:

1. In a food processor, combine tomatoes, tomato paste, parsley, garlic and oregano. Blend until smooth.In a pot over medium heat, heat olive oil.

2. Add onions and cook until limp and lightly browned.

3. Remove half of the onions and allow to cool. In the pot with remaining onions, add the processed tomato mixture and wine. Season with salt and pepper to taste and allow to simmer for about 30 minutes, stirring occasionally.In a bowl, gently combine ground meat, rice, the remaining half of onions, paprika, dried basil and Worcestershire sauce. Season with salt and pepper to taste.

4. Cut peppers lengthwise into half and remove seeds. Using a spoon, fill each pepper with ground meat mixture.In a baking dish, add tomato sauce. Arrange bell peppers on prepared dish with cut side up. Spoon some of the sauce on each of the peppers. Cover with foil and bake in a 375 F oven for about 35 to 40 minutes or until meat is cooked through.

5. Serve hot with the sauce.

Nutrition Information:

covered percent of daily need

 

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