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Italian Stuffed Pepper Recipe

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This recipe for Italian Stuffed Pepper, by , is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Gilbert-Anderson


I pound ground beef
1 pound Italian sausage
1 tablespoon Italian seasoning
2 cloves crushed garlic
1/2 cup Parmesan cheese
6 cups tomato sauce
1 cup cooked orzo pasta
6 bell peppers, any color, balanced 2 minutes
4 oz mozzarella cheese
2 9x13 baking casserole dish

Preheat oven to 350
Cook orzo according to box instructions, drain
Cut peppers in half vertical, remove seeds and stem
Blanch peppers for 2 minutes, set aside
Brown Italian sausage and ground beef
Add Italian seasoning, 2 cloves crushed garlic
When meat is done add orzo, parmesan cheese and 1 cup of
Tomato sauce, mix well
Spread 1/2 cup sauce on bottom of cassarole dish
Press meat mixture into peppers, place in casserole dish
Pour rest of sauce over top of peppers.
Add mottarell cheese to top of peppers
Cook at 350 for about 30 minutes
Serve immediately

Number Of Servings:
Number Of Servings:
6 to 12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The peppers freeze well. The recipe may be made in half for 6 peppers.




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