Stuffed Peppers in Tomato Sauce
Peppers stuffed with rice, pork and mozzarella simmered in a basic tomato sauce.
- 4 Bell Peppers tops cut off
- 2 cups Rice cooked
- 1/2-3/4 cup Ground Pork
- 1/2 medium Onion diced
- 2 cloves Garlic Minced
- 1/4 cup Chopped Tomatoes drain excessive liquid
- 1 large egg
- 1/2 cup Shredded Mozzarella
- 1 Handful Grated Parmesan Cheese
- 16 oz Basic Tomato Sauce
- Handful Fresh Parsley chopped
Cook rice according to package instructions. Let cool. While rice is cooking, Sauté chopped pork, onion and garlic in evoo - until meat is cooked. Season w/ s&p. Add chopped tomatoes (not too much liquid), fresh parsley and season to your liking. Sauté for approx. 5-7 mins more.
Allow to cook a bit and then add the meat mixture to the bowl with rice, mix then add the cheeses and egg. Now Scoop and pack the rice mixture into each pepper.
Heat olive oil in a sauté pan and fry the peppers on each side (just until slightly browned)
Place peppers in a Dutch oven large enough to hold all the peppers and add your sauce to the pot. Your peppers should be covered about halfway. Simmer on low, covered for 1 hour or until peppers are soft and the filling is thoroughly cooked. Serve warm.