Italian Stuffed Peppers

pinit
5 star Avg. rating 5 from 11 votes.

Recipe Information

# of Servings: 4
Recipe Created By: Laurie

Ingredients

4 green peppers
2 cups cooked brown rice
1 lb ground sirloin or turkey
1 onion, chopped
1 jar favorite pasta sauce
1/8 tsp garlic powder
1/4 tsp oregano
1/4 tsp basil
1/4 cup grated cheese (optional)

Directions

Preheat oven to 350 °F.

Start cooking rice according to package directions.

Cut tops off of peppers and clean out. Place peppers and tops in a large pot of water and boil for 10 minutes. Drain and set aside.

Brown meat with chopped onion. Add rice to meat. Stir in garlic powder, oregano, basil, and 3/4 jar of pasta/pizza sauce. If adding grated cheese, you do so at this time.

Stuff the peppers and cover with their tops. Stand peppers in a baking dish. Add water to the remainder of the sauce in jar and pour over the peppers. Cover and bake for 30 minutes at 350 °F.

Notes

This is a family favorite for those with allergies and without. You can omit ingredients to suit your needs. If you like a little kick, this is great with either red pepper flakes or hot peppers.

Substitutions

You can choose a gluten-free red sauce such as Enrico’s Pizza Sauce. This can be dairy and soy free by omitting the cheese. It’s still great. It makes wonderful leftovers as well. Enjoy!

Be sure to use a red sauce that is free of your allergens. A safe homemade sauce can be used.

Omit cheese to be dairy free or use a vegan milk-free cheese.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.


1 Add to Favorites
Min
1 Add to Favorites

Share it on your social network