italian-style stuffed peppers

Ingredients

• Servings: 8
• 4 large green bell peppers, cut in half lengthwise, seeds removed
• 1 pound ground beef sirloin
• 4 ounces ground italian sausage
• 1 cup cooked brown rice
• 1 teaspoon dried italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 clove garlic, minced
• 1/4 cup freshly grated parmesan cheese
• 1 large egg, lightly beaten
• 1 (24 ounce) jar classico® tomato and basil pasta sauce, divided
• 2 cups shredded part-skim mozzarella cheese
• fresh chopped parsley

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
• combine the ground sirloin, italian sausage, brown rice, italian seasonings, salt, pepper, garlic, parmesan cheese, egg, and 1/2 cup classico® tomato & basil sauce in a large bowl. mix until combined.
• divide meat mixture evenly among the green pepper halves; press to compress slightly. arrange halves in prepared pan. spoon the remaining classico® tomato & basil sauce the tops of the meat and peppers. cover tightly with foil.
• bake until the peppers are soft and internal temperature of the meat reaches 165 degrees f, about 1 1/2 hours.
• remove from oven. remove foil and top each pepper with shredded cheese.
• turn oven to broil. place peppers, uncovered under the broiler. broil until the cheese is melted and bubbly, about 5 minutes. sprinkle with parsley.