Italian Stuffed Peppers
Servings: 8
Ingredients
- 8 bell peppers tops removed and de-seeded {remove stems and dice tops}
- 1 cup gluten free rice cooked according to directions
- 1 cup diced pepper from tops of peppers {about 6 tops}
- 1 small yellow onion diced {about 1 cup}
- 1 garlic clove diced {about 1 tablespoon}
- ½ cup gluten free Panko bread crumbs
- 1 egg whisked
- ½ cup finely grated parmesan cheese + more for sprinkling on top
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped Parsley
- ½ pound ground pork
- ½ pound ground beef chuck
- ½ pound ground lamb
- 1-26 ounce jar of Creamy Vodka Sauce {San Marzano is my preferred}
Instructions
- Preheat oven to 350°
- Grease an 13 x 9” casserole dish with coconut oil or butter.
- In a large mixing bowl whisk egg and add Panko bread crumbs, diced pepper, onion, garlic, parmesan cheese, salt, pepper and parsley.
- Cook rice according to directions and add to Panko mix.
- Add pork, beef and lamb to Panko mix, blending evenly. I use my hands.
- Add sauce and stir.
- Place peppers in casserole and spoon mix into peppers stuffing till mounded.
- Place in oven and bake for 1 hour 15 minutes. Remove from oven, sprinkle with extra parmesan and cook an additional 10 minutes.
- Remove, plate and enjoy