Stuffed peppers by Scotto

Stuffed peppers by Scotto

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup olive oil

  • pounds sweet Italian sausage, casings removed

  • pounds lean ground beef

  • cups zucchini, cut into small dice, no seeds

  • ½

    cup small dice red onion

  • cup minced fresh parsley

  • 1

    tablespoon fresh chopped thyme

  • 1

    tablespoon fresh chopped oregano

  • ½

    teaspoon minced fresh rosemary

  • 3

    cloves garlic, finely minced

  • 1

    large egg, beaten

  • Salt and pepper to taste

  • 4

    medium size red bell peppers, about 4 to 6 ounces each, halved lengthwise,

  • de-seeded but with tops still attached

  • 3

    cups cooked converted rice, following package directions

  • ¾

    cup dried breadcrumbs

  • 1

    pound shredded fresh mozzarella, reserving 3 tablespoons for garnish

  • ½

    cup grated Parmigiano Reggiano, reserving 3 tablespoons for garnish

  • ½

    cup dry white wine

  • 13

    x 9 x 2-inch baking dish

Directions

Preheat oven to 350°F. In large skillet, heat ¼ cup olive oil over high heat. Brown sausage and beef then add onion, garlic, zucchini and fresh herbs. Continue to sauté for 5 to 6 minutes. Remove from heat and place in a large bowl. In the same bowl, blend in 3 cups cooked rice, beaten egg, bread crumbs, mozzarella and Parmigiano Reggiano; mix well. Fill each pepper with meat rice mixture, dividing equally and mounding slightly over the top of the pepper then sprinkle with remaining olive oil. Add ½ cup dry white wine to baking dish and bake peppers uncovered until tops are browned and pepper is soft to the touch. Sprinkle each pepper with reserved mozzarella and Parmigiano Reggiano. Continue to cook until cheese is melted. Transfer to a platter and serve.


Nutrition

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