Italian Stuffed Bell Peppers recipe (Lunch)
Preheat an oven to 350° F. Prepare the stuffing by placing the olive oil, water, celery and mushrooms in a pan and cook to a boil. Drain the tomatoes. Remove as much water as possible. Heat the tomatoes with the mixture for 5 min.
Cut the top of the bell pepper off once cleaned. Hollow the inside of the pepper, remove any seeds.
Once the water has boiled, add the spices to the mixture and simmer for 30 seconds to let the spices rehydrate.
Add the dry stuffing mix to the water remove from the heat. Fluff the stuffing with a fork. If the stuffing is too dry, add extra water a few tablespoons at a time. Use less water for crispy stuffing, more for a wetter stuffing consistency.
Add the stuffing to the hollowed peppers. Fill completely. Add fresh mozarella, along with your favorite red tomato sauce if desired. Place the peppers in a glass pan and heat in the oven for 15-20 minutes, just make sure the peppers are slightly soft when they come out of the oven.
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