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Italian Stuffed Bell Peppers by

Source: Jackie Hamilton


1 cup uncooked brown rice
4 large red bell peppers
1 small pkg. mushrooms, chopped fine
1 med. red onion, chopped fine
1 carrot, chopped fine
2 teasp. olive oil
1 12.5 oz.can Del Monte dice tomatoes with
basil,garlic,oregano-undrained (I think 2 cans would be best)(mom)
1 teasp. Italian seasoning
Kraft DEli Deluxe part-skim mozzarella cheese slices
Kraft shredded parmesan cheese
aluminum foil


Cook rice according to pkg directions. Cover, let cool.

Slice peppers lengthwise, removing stem and seeds - rinse - Fill lg. pan
with water - bring to boil - Place pepper halves in water and boil for 5 minutes - remove and let cool.

Preheat oven to 400*

Chop real fine - mushrooms, onion, & carrot. In a skillet with 2 teasp. olive oil, saute onions until cooked. Stir in rice - can of Italian tomatoes with Italians seasonings. Stir well, simmer for 5 minutes.

Pour hot water into a large baking pan until it just covers the bottom of the pay. Form aluminun foil cups for each pepper -Lay pepper halves flat in aluminum foil cups and then place in pan - spoon the rice mixrure into each pepper half. cover pan tightly with aluminum foil,cook 400* for 20 minutes.

Remove from oven - top each pepper with enough mozzarella cheese to cover pepper - sprinkle parmesan cheese on top = return pan to oven - cook pepper another 5-10 minutes until cheese is lightly browned.

Remove from oven and serve - very tasety - usually 1/2 pepper is enough for 1 serving. - save rice mixture for another meal - keeps well in refrig. - makes a lot! Good with a green salad, another fresh vegetable as a side dish.

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