Cooked - Italian-american Stuffed Peppers With Calabrian Chili Breadcrumbs

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Italian-american Stuffed Peppers With Calabrian Chili Breadcrumbs

1.0

3 red bell peppers, halved lengthwise

Extra virgin olive oil

Sea salt

1 lb ground beef

½ lb ground pork

1 onion, finely chopped

2 garlic cloves, chopped

Sea salt & black pepper

1 cup cooked white rice

1 cup prepared tomato sauce

1½ cups grated low-moisture mozzarella

1 cup grated Parmigiano Reggiano or Pecorino Romano

2 eggs

½ cup chopped fresh parsley

1 cup seasoned Italian breadcrumbs

1 tbsp Calabrian chili paste

2 tbsp extra virgin olive oil

¼ cup grated Parmigiano Reggiano

2–3 garlic cloves, smashed

Extra virgin olive oil

Fresh basil leaves

1 (28 oz) can crushed San Marzano tomatoes

Sea salt & black pepper

Roast the peppers at 400°F for 18–22 minutes until slightly softened.
Brown the beef and pork in olive oil, add the onion and garlic, and season with salt and pepper.
For the sauce, sauté the garlic in olive oil, add the basil and tomatoes, and season to taste.
Mix 1 cup of the tomato sauce with the meat mixture, rice, mozzarella, Parmigiano, eggs, and parsley.
Stuff the peppers.
Combine the breadcrumbs with the Calabrian chili, olive oil, and Parmigiano and spoon over the tops.
Spread the remaining sauce in a baking dish, arrange the peppers on top, and bake at 425°F for 30–35 minutes until tender, bubbling, and golden.

Course🍽️Main Course

Diets🥩Carnivore...

Category🫑Stuffed Peppers

CuisineItalian-american

Occasions🍲Comfort Food👨‍👩‍👧‍👦Family Dinner

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created last week

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