Easy Cheesy Stuffed Peppers
Author: Judy
Recipe type: Main
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6
- Italian Seasoned Ground Beef
- 1 15 ounce can diced tomatoes
- 2 tablespoons tomato paste
- 4 ounces water
- 8 ounces mozzarella cheese (shredded and divided)
- 3 whole bell pepper (cut in halves)
- Preheat oven to 350.
- Spray a 13 x9 pan with cooking spray. Set aside.
- Cut peppers in ½ and scoop out the seeds and membranes, rinse in cool water and pat dry. Set aside.
- Mix ground beef, tomatoes, tomato paste and water in a large skillet, warm through. stir in ⅓ of cheese.
- Place about ¼ of sauce in bottom of pan, place bell pepper halves into pan and fill with meat mixture. Top with cheese.
- Cover pan with foil and bake for 15 minutes. Remove foil and bake until cheese is melted and golden.
- Place 1 cup of water into your liner, place trivet into liner.
- Assemble peppers as directed for oven baking using 2 6" pans or a 1⅕ quart round casserole dish.
- Stack 6" pans at an angle to one another and process of 10 minutes on high. (I use a foil sling to lower pans into my liner as well as to remove them.
Serving size: ½ pepper Calories: 412 Fat: 31g Carbohydrates: 11g Sodium: 267mg Fiber: 2g Protein: 22g Cholesterol: 98mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/easy-cheesy-stuffed-peppers/
3.5.3226