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Italian Stuffed Peppers w Pasta
Italian Stuffed Peppers w Pasta

Everyone enjoys the concept of taking a seat to a tasty home-cooked meal, however with today’s active schedules, it can be more challenging than ever to discover the time to put one with each other. The good news is, help is available, the Italian Stuffed Peppers w Pasta recipe and recommendations in this post will assist you put together healthy meals for your household in a surprisingly, short time. To cook Italian Stuffed Peppers w Pasta you only need 16 ingredients and 10 steps. Here is how you cook it.

To get started with this recipe, we have to prepare a few components. To cook Italian Stuffed Peppers w Pasta you need 16 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Italian Stuffed Peppers w Pasta:
  1. Provide 4 large bell peppers
  2. Use 1 1/2 lb lean ground beef
  3. You need 1 cup steamed rice
  4. You need 1 can diced tomatoes
  5. Prepare 2 cans Tomato Sauce
  6. Use 1 small onion finely chopped
  7. Prepare 1 cup chopped parsley
  8. Get 2 tbsp granulated garlic
  9. Prepare 2 tbsp Italian seasoning
  10. You need to taste Salt
  11. Provide To taste pepper
  12. Take 1 tsp Red pepper flakes
  13. Provide 1 tbsp granulated sugar
  14. Get 1 tbsp Extra Virgin Olive Oil
  15. You need 1 cup shredded mozzarella
  16. You need Pasta (your choice) I use spaghetti, linguine, or Angel Hair
Short Tips:

Sometimes all the dish needs could be a squeeze of lemon to take it to the next level. To get the foremost juice out of citrus, roll it on a cutting board before slicing in.

Instructions to make Italian Stuffed Peppers w Pasta:
  1. Preheat oven to 400
  2. Cook rice
  3. Boil water in a steamer sauce pan. Prepare peppers by cutting tops off them. Save tops to chop and cook in beef stuffing. Clean inside of peppers removing all seeds. Place in steamer and allow to cook for 8-10 minutes until they are hot and softer. Your choice how soft or crunchy you want them. Remember they will soften more in the baking process. Remove from heat and set aside.
  4. In skillet brown the beef. Drain any excess fat. Then add olive oil to keep moist and add additional flavor. Add 1/2 cup chopped parsley, chopped onions, 1 tbsp garlic, 1 tbsp, Italian seasoning, salt, and pepper.
  5. Add rice to browned beef. Mix thoroughly. Set aside.
  6. In a saucepan add diced tomatoes, tomato sauce, rest of chopped parsley, 1 tbsp granulated garlic, 1 tbsp Italian seasoning, salt, sugar, red pepper flakes, and EVOO. Heat for 6-8 minutes. Remove from heat.
  7. Place pepper cups in large baking dish. Fill each one completely with beef and rice mixture. Pour tomato sauce over peppers completely. Cover with foil. Bake in oven for 35-40 minutes.
  8. Cook pasta to al dente in boiling water. Approximately 8-10 minutes.
  9. Remove peppers from oven. Remove foil and cover with mozzarella cheese. Bake in oven 5-10 minutes until golden brown.
  10. Serve peppers with a side of pasta as shown above. Enjoy.

Line a rimmed baking sheet with nonstick foil. Put peppers cut side down in pan; coat peppers with nonstick spray. To temper its bitterness, I added some chopped red bell pepper, which introduced some nice color, too. Serve this veg dish with these Stuffed Peppers Italian Style that credit their flavor to chopped anchovies. Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings.

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