12 medium Cubannelle peppers, washed
1 pound ground beef
1/2 pound ground pork
1 large zucchini, grated and drained of excess of liquid
1/2 cup minced onion
1 clove garlic, minced
1/3 cup minced parsley
1/2 cup grated parmesan cheese, plus more for sprinkling
1 large egg, lightly beaten
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup soft bread crumbs made from 4 slices of bread, with crusts
2 (8-ounce) cans tomato sauce
1/2 cup water
Preheat oven to 375 degrees. Lightly grease bottom and sides of a large roasting pan with olive oil. Mix tomato sauce with water and pour into bottom of pan; set pan aside. Leaving stems intact, split peppers down the middle on one side, removing seeds and membrane. In a large bowl, mix the meat, grated zucchini, onion, garlic, parsley, cheese, egg, Italian seasoning, salt, pepper and bread crumbs. Stuff peppers with meat mixture, then place in roasting plan. Drizzle peppers with olive oil and sprinkle tops with additional grated cheese.
Bake, uncovered, for about 1 hour, basting with pan juices, until tops are browned and thermometer inserted into filling registers 165 degrees. Transfer peppers to a platter, spooning tomato sauce from the pan over the peppers before serving.
Makes 6 servings.
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