Daniel Walker's Italian Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Turkey, Thigh, Ground, 16 oz *Bob Evans Cooked Ground Sausage, 16 oz *Cabbage, red, raw - leaf, 6 serving *Bagged coleslaw mix (shredded), 3 cup *Onion Vidalia raw med onion, 2 medium sized *Bell Pepper - Green - 6 large *White mushroom, 1.5 cup*Del Monte Petite Cut Diced Tomatoes, 3.5 cup*Great Value Fire Roasted Tex Mex Style Diced Tomatoes, 3.5 cupParmesan Cheese, grated, 1 cup*Season To Taste. I love oregano, basil, garlic powder, Lowry's seasoned salt, paprika,and black pepper.
Use cooking spray to lightly grease a 9X13 or a deeper roasting pan, depending on the size of your peppers. :)
Brown meat in a pan and drain off the excess using a colander, but collect the drippings to cook the cabbage in.
Return the drippings to the pan and add the vegetables and cook until tender.
Drain this pan again, using a colander but do not save the drippings this time. Press out the cabbage/veggie mix in the colander with the back of a cooking spoon to press out excess liquids. Drain well.
Mix drained cooked vegetalbes and drained cooked meat and stuff the 6 bell peppers with this mixture.
Open the cans of diced tomatoes, fire roasted and Tex-Mex flavors, and mix in a bowl and then spread this mixture evenly on top the 6 stuffed peppers.
Sprinkle fresh grated or fresh shredded Parmesan &/or Romano cheese over the top of the stuffed peppers. (If you enjoy and can eat cheese, you may also like some shredded mozzarella on top of this).
If there is any left over stuffing mixture, pack some around the peppers in the bottom of the roasting pan.
Bake in the oven at 350 degrees until internal stuffed pepper temperature reaches 160 degrees.
You may want to cover the peppers with foil if they start to brown too fast, no one likes burned peppers. :)
'Voila, it's done. Cool off, serve, and enjoy.
Serving Size: Makes about 6 servings of 1 stuffed pepper each.
Brown meat in a pan and drain off the excess using a colander, but collect the drippings to cook the cabbage in.
Return the drippings to the pan and add the vegetables and cook until tender.
Drain this pan again, using a colander but do not save the drippings this time. Press out the cabbage/veggie mix in the colander with the back of a cooking spoon to press out excess liquids. Drain well.
Mix drained cooked vegetalbes and drained cooked meat and stuff the 6 bell peppers with this mixture.
Open the cans of diced tomatoes, fire roasted and Tex-Mex flavors, and mix in a bowl and then spread this mixture evenly on top the 6 stuffed peppers.
Sprinkle fresh grated or fresh shredded Parmesan &/or Romano cheese over the top of the stuffed peppers. (If you enjoy and can eat cheese, you may also like some shredded mozzarella on top of this).
If there is any left over stuffing mixture, pack some around the peppers in the bottom of the roasting pan.
Bake in the oven at 350 degrees until internal stuffed pepper temperature reaches 160 degrees.
You may want to cover the peppers with foil if they start to brown too fast, no one likes burned peppers. :)
'Voila, it's done. Cool off, serve, and enjoy.
Serving Size: Makes about 6 servings of 1 stuffed pepper each.
Nutritional Info Amount Per Serving
- Calories: 627.7
- Total Fat: 34.6 g
- Cholesterol: 106.6 mg
- Sodium: 2,144.4 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 11.4 g
- Protein: 44.5 g
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