Today we're making Italian stuffed peppers using bell peppers, rice, ground beef, and marinara. These are topped with mozzarella cheese and baked until bubbly. This is a great dish to make for weeknights and a leftover pepper or two makes a great lunch the next day!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
https://www.sipandfeast.com/stuffedi...
INGREDIENTS WITH GRAM AMOUNTS
6 large bell peppers cut in half and seeds removed
1/4 cup (56g) olive oil divided
1 1/2 pounds (680g) ground chuck
2 cups (410g) cooked white rice
8 cloves garlic minced
1 cup (240g) lowsodium beef stock
1 cup (90g) Pecorino Romano grated
1/4 cup parsley minced
1/4 cup basil chopped
1/4 teaspoon crushed red pepper
2 teaspoons dried oregano
4 cups (960g) marinara sauce divided
3/4 cup (180g) water
1 cup (100g) mozzarella shredded
2 1/2 teaspoons kosher salt divided, plus more to taste
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