Ingrédients pour Parsley's Stuffed Peppers
- Green Bell Peppers
- Ground Sirloin
- Ground Pork
- 1 medium onion, chopped
- Garlic Cloves
- 28 oz crushed tomatoes
- 1 cup tomato sauce
- 1 cup chopped fresh parsley
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp sugar
- 1 tsp dried marjoram
- 1/4 tsp black pepper
- 1 cup beef broth
- Instant Brown Rice
- 1 tsp salt (or to taste)
- Mozzarella Cheese
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Comment préparer Parsley's Stuffed Peppers
- Preheat oven to 375°F (190°C). Lightly grease a large, deep baking pan.
- Cut tops off peppers and remove seeds. Place hollowed peppers cut-side up in the prepared baking dish.
- In a large skillet, brown 1 lb ground beef and 1/2 lb ground pork with 1 medium onion (chopped) and 2 cloves garlic (minced) over medium-high heat.
- Drain off excess fat and return to the skillet.
- Add 28 oz crushed tomatoes, 1/2 cup tomato sauce, 1 cup chopped fresh parsley, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried marjoram, 1 tbsp sugar, and 1/4 tsp black pepper.
- Bring to a simmer, then add 1 cup beef broth and 1 cup uncooked instant rice.
- Stir well, bring to a simmer again, then reduce heat to low.
- Cover and simmer gently for 15 minutes, stirring once or twice.
- Stir in 1 tsp salt (or to taste).
- Generously fill each hollowed bell pepper with the meat mixture. Pour any remaining filling over the peppers.
- Top each pepper with the remaining 1/2 cup tomato sauce.
- Loosely cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15 minutes, or until peppers are tender and filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
47g
Fat
45g
Carbs
11g
