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Home
Italian Stuffed Peppers
Makes
6 (1 stuffed pepper half each)
Servings
1 Member Rating
LOADING
Ingredients
1
cup
Minute
®
White Rice
or
Minute
®
Brown Rice
, uncooked
3
green or red bell peppers, cut lengthwise in half
1/3
cup
green onion, sliced
1
each
minced garlic
1
Tbsp
butter or margarine
1
can
(8 oz.) tomato sauce
1 1/2
cups
mozzarella cheese, shredded (divided)
1
tsp
dried oregano leaves
Directions
PREPARE rice according to package directions.
REMOVE seeds from peppers. Bring 1-1/2 quarts (6 cups) water to boil in Dutch oven on medium-high heat. Add green peppers. Reduce heat to medium-low; simmer 5 minutes or until peppers are crisp-tender. Drain.
PREHEAT oven to 350°F. Cook and stir onions and garlic in butter in medium skillet until garlic is tender and fragrant. Stir in tomato sauce, rice, 1 cup cheese and the oregano; spoon evenly into pepper halves. Place in 12x8-inch baking dish.
BAKE 20 minutes. Top with remaining 1/2 cup cheese; continue baking until cheese is melted.
SUBSTITUTE: Substitute 1-1/2 cups finely shredded Italian Style Five Cheese Blend for the shredded Mozzarella cheese.
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