1 hour 45 min
1 hour 10 min
2 cups Gigi’s basic red sauce
1/2 cup uncooked multi-grain rice
1 1/4 lbs meatloaf (beef-pork-veal) mix or ground beef or ground turkey
1 (10 ounce) can diced tomatoes – drained
1/2 an onion chopped
4 oz baby Bella mushrooms chopped
1 clove garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
4 large red or green bell peppers, halved lengthwise and seeded
3/4 cup finely grated 4 cheese Italian blend cheese or Parmigiano-Reggiano plus more for topping
Preheat the oven to 375 degrees F (190 degrees C).
Cook rice according to directions. Set the cooked rice aside.
Pour sauce mixture into a 9×13-inch baking dish and set aside.
Combine meat with onions, garlic, salt & pepper.
Add the mushrooms, cooled rice and cheese. Then add diced tomatoes, mix well.
Stuff the bell peppers with meat mixture.
Place stuffed the pepper halves in the baking dish over tomato sauce; cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
Remove aluminum foil, sprinkle with extra cheese, and bake until the meat is no longer pink, the peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.