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Italian Stuffed Bell Peppers

Calories 360, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 65 mg, Carbohydrate 21 g, Protein 25 g, Sodium 940 mg, Fiber 4 g

Ingredients

    • ½ cup (125 mL) uncooked instant white rice
    • ¾ cup (175 mL) finely diced onion
    • 2 garlic cloves, pressed
    • 1 tbsp (15 mL) Italian Seasoning Mix
    • ½ tsp (5 mL) salt
    • ½ tsp (5 mL) coarsely ground black pepper
    • 1 ¼ cups (300 mL) spaghetti or marinara sauce, divided
    • 2 links hot Italian sausage (8 oz/250 g), casings removed
    • 12 oz (350 g) 90% lean ground beef
    • 1 ½ cups (6 oz/375 mL) shredded mozzarella cheese, divided
    • 6 medium green bell peppers

Directions

  1. Combine rice with ½ cup (125 mL) boiling water in Classic Batter Bowl; let stand 5 minutes. Add onion, pressed garlic, seasoning mix, salt, black pepper and ¾ cup (175 mL) of the spaghetti sauce to batter bowl; mix well. Break sausage into small pieces into batter bowl. Add beef and 1 cup (250 mL) of the cheese; mix gently but thoroughly.
  2. Cut tops off of bell peppers; remove stems and seeds. Pierce bottoms of peppers several times with a knife. Place peppers cut-side up in Deep Covered Baker. Divide meat mixture evenly into peppers. Microwave, covered, on HIGH 15-18 minutes or until internal temperature of meat mixture in each pepper registers 160ºF (71°C).
  3. Carefully remove baker from microwave. Divide remaining sauce evenly over tops of peppers. Cover; microwave 1-2 minutes or until sauce is hot. Top with remaining cheese. Let stand, covered, 10 minutes or until cheese is melted. Remove peppers from baker, allowing excess liquid to drain from peppers.