Stuffed Tomato Basil Peppers
Stuffed Peppers gain an Italian twist with these peppers stuffed with beef in a tomato and basil sauce. Serve with a salad and Italian bread for a satisfying Italian meal.
Equipment
- 1 knife
- 1 cutting board
- Measuring spoons
- 1 measuring cup
- 1 frying pan
- 1 large spoon or spatula
- 1 medium saucepan
- 1 medium spoon
- 1 8x8 inch casserole dish
Ingredients
- 4 red, green, orange or yellow peppers
- 1 Tbsp. extra virgin olive oil
- 1 lb. ground beef
- 1/2 onion, chopped
- 4 tsp. garlic, minced
- 1 8-oz. can rice or cauliflower rice
- 3/4 cup Parmesan cheese
- 1 20-oz can tomato sauce or 2 15-oz. cans
- 1/2 cup heavy cream
- 1/3 cup fresh basil, chopped or use 1 Tbsp. dried basil
- 1 cup mozzarella cheese
- Salt and pepper to taste
- Cooking spray
Instructions
- Cut the tops off the peppers and set aside.
- Take out the ribs and rinse the inside of the peppers. Set the peppers aside
- In a frying pan, fry the ground beef with the onion and garlic. Cook until beef is browned. Drain off the grease.
- Chop the bell pepper tops (minus the stem) and add those to the mix. Sauté until soft.
- Add the cauliflower rice or starch-resistant rice. Stir until well combined. Turn down the heat and keep warm.
- In a separate saucepan, add the tomato sauce and heat through.
- Add the heavy cream and stir. Heat through.
- Add half of the basil and stir. Cook for 5 minutes.
- Add half of the Parmesan and stir.
- Place the bell peppers in a greased casserole dish.
- Stir a couple of ladles of the sauce into the meat mixture and stir.
- Stuff the peppers with the meat mixture.
- Top with the remaining Parmesan.
- Bake for 30 minutes at 350 degrees.
- To serve, spoon a ladleful of the remaining sauce on a plate.
- Place a stuffed pepper on the sauce.
- Garnish with the remaining basil if it is fresh and Parmesan cheese sprinkled on top.