Best Basic Stuffed Peppers Recipe by ChrisB.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 red bell peppers3 TBS olive oil, plus more for brushing1 red onion, chopped2 yukon gold potatoes, peeled and cut into 1/4 inch cubes2 jalapenos, seeds and ribs removed, roughly chopped1 cup tomato sauce1 TBS fresh oregano or marjoram, chopped1 large egg2 TBS ricotta cheese1/2 cup Parmesan cheese, grated
1. Cut the top off the peppers and remove the seeds and ribs and discard. Brush the peppers inside and out with the olive oil and set aside. Reserve the tops.
2. Brown the meat and drain if needed and set aside to cool.
3. Heat the 3 TBS olive oil in a large saute pan over medium-low heat. Add the onion and potatoes and cook until golden, about 10 minutes. Add the jalapenos, half of the tomato sauce and oregano and saute until the potatoes are tender and cooked through, another 10 minuets. Set aside to cool.
4.To make the filling, combine the egg, ricotta cheese and reserved potato-onion mixture in a large bowl. Divide the filling between the bell peppers.
5. Arrange the peppers upright in a 9x13 baking dish. (a sheet pan will do but they may fall over, so use some foil to keep them in place) and top with the remaining sauce and sprinkle each generously with the Parmesan. Place the lids on top and bake at 350 degrees until the peppers are tender and the filling is cooked through about 40-50 minutes.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TIGGER9706.
2. Brown the meat and drain if needed and set aside to cool.
3. Heat the 3 TBS olive oil in a large saute pan over medium-low heat. Add the onion and potatoes and cook until golden, about 10 minutes. Add the jalapenos, half of the tomato sauce and oregano and saute until the potatoes are tender and cooked through, another 10 minuets. Set aside to cool.
4.To make the filling, combine the egg, ricotta cheese and reserved potato-onion mixture in a large bowl. Divide the filling between the bell peppers.
5. Arrange the peppers upright in a 9x13 baking dish. (a sheet pan will do but they may fall over, so use some foil to keep them in place) and top with the remaining sauce and sprinkle each generously with the Parmesan. Place the lids on top and bake at 350 degrees until the peppers are tender and the filling is cooked through about 40-50 minutes.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TIGGER9706.
Nutritional Info Amount Per Serving
- Calories: 415.4
- Total Fat: 24.0 g
- Cholesterol: 76.6 mg
- Sodium: 448.8 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 6.1 g
- Protein: 28.4 g
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