Stuffed Bell Peppers Thursday, July 3, 2014


4 bell peppers, halved and blanched
1 ½ pounds ground beef
1 cup cooked white rice
1 medium onion, diced
½ cup Italian bread crumbs
½ cup Parmesan
2 large eggs
1 tablespoon garlic powder
1 tablespoon onion powder
¼ cup white vinegar
4 cups marinara sauce
¼ cup Parmesan cheese


Preheat oven to 375 deg. Blanch peppers in boiling water, salted, for 4 minutes. Drain. In the meantime, combine beef, rice, onion, bread crumbs, 1/2 cup Parmesan, eggs, garlic and onion powders in a large bowl. Mix well. Place a handful of the beef mixture into each pepper half. Repeat using remaining stuffing and peppers. Arrange in a casserole dish. Mix vinegar into marinara, and pour over peppers. Cover tightly with foil, and bake at 375 for 45 minutes. Uncover, sprinkle with remaining cheese, and bake another 15 minutes.

Bonus Recipe Red White and Blue Potato Salad

3 lbs small, new potatoes Multicolored if possible
2 small onions, cut into wedges
salt, Italian seasoning and pepper to taste
¼ cup sweet pickle relish
¼ cup dill pickle cubes
¼ cup extra virgin olive oil
¼ cup cider vinegar
2 TBSP Dijon mustard
2 tsp sugar

Preheat oven to 425 deg. Cut potatoes into guarters. Spray a couple of large baking sheets with sides with cooking oil stray. Spread potatoes and onion wedges in a single layer on baking sheets. Spray lightly with cooking oil spray.
Sprinkle salt, pepper and Italian seasoning onto vegetables. Roast about 15 minutes and turn to cook another 10 to 15 minutes or until nicely browned. Place in a large bowl and toss with pickles. Mix together olive oil, vinegar, mustard and sugar and pour over the potato mixture. Toss lightly to mix. Chill for at one hour before serving.


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