A delicious option on stuffed peppers. If you don't like the rice in regular stuffed peppers you will love this one!
Ingredients
- ground beef: 1 pound
- bread crumbs: 0.5 cup
- italian seasoning: 0.5 tsp
- garlic: 3 clove (chopped)
- mozzarella cheese: 0.75 cup (shredded)
- Parmesan cheese: 0.75 cup (grated)
- egg, lightly: 1 piece (beaten)
- white mushrooms: 6 piece (chopped)
- onion: 0.5 piece (chopped)
- bell peppers, tops cut off and: 4 piece (seeded)
- spaghetti sauce: 1 can (26 ounce can)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
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In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish.
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Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
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Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
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In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of peppers.
