Peppers stuffed with italian-style beef

8 servings

Ingredients

Quantity Ingredient
4 larges Sweet peppers (green, red, yellow, orange or a combination)
1 pounds Extra-lean ground beef
1 medium Onion, chopped
2 Clv Garlic, minced
¾ cup Red Wine
1 Tomato peeled and chopped
1 teaspoon Dried Basil
Calories: 147 Total Fat (g): 6
Protein (g): Saturated Fat (g):
Sodium (g): Cholesterol (mg):
¼ teaspoon Pepper
¼ cup Finely chopped prosciutto (1oz)
¼ cup Chopped fresh parsley
2 tablespoons Drained capers, chopped if large
1 Egg white
2 tablespoons Grated Parmesan cheese

Directions

Description:

Colorful and tasty, the filling for these easy stuffed peppers can be made ahead and refrigerated, covered, up to 24 hours or frozen for up to 1 month.

Preparation Time: 30 minutes Cooking Time: 40 minutes Oven Temp: 375oF

Instructions:

Cut peppers in half, removing seed, stems and white membranes. Place cut sides up in a shallow non stick or very lightly oiled baking dish large enough to hold them in a single layer, set aside.

In a large nonstick skillet, cook beef, onion and garlic over medium-high heat, stirring often, 4 to 5 minutes or until beef lsoes its red color and onion is softened. Drain off all fat.

Stir in wine, tomao, basil, and pepper; cook over medium-high heat 4 to 5 minutes or until almost all of the liquid has evaporated.

Remove skillet from heat; stir in prosciutto, parsley, cand capers; let cool 15 minutes. Stir in egg white until well combined.

Divide beef mixture evenly among pepper halves, spooning into cavities; sprinkle evenly with Parmesan. Pour 1 cup water around peppers in dish, bake in 375F oven 30 to 40 minutes or until peppers are tender and topping is golden brown.

Source/Author: Homemakers Recipe Collection of The Year typo Bob Shiells

Nutrition: per: Serving

: Carbohyrates (g):

Notes:

To peel tomaoes, immerse them in a large saucepan boiling water 10 seconds or until skins loosed. Drain then chill under cold running water; remove core and slip off skins.

From: Bob Shiells Date: 09-26-94

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