Roasted Garlic Stuffed Peppers This elevated stuffed peppers recipe made with Bertolli Rustic Cut Roasted Garlic is a great way to mix up the traditional weeknight dinner! Bertolli Rustic Cut Marinara sauce, made with thick cuts of hearty vegetables give this dish vibrant, dimensional flavor and a homemade taste. 6 Servings 20 minutesPrep Time 65 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 Jar Bertolli® Rustic Cut™ Roasted Garlic Marinara with Hearty Vegetables 6 Bell Peppers 1 Small Onion, diced 2 Cloves Garlic, minced 1 can Diced Tomatoes, 14.5 oz, with juice 1/2 lbs Lean Ground Beef 1/2 lbs Italian Sausage 1/2 cup Whited Rice, uncooked 1 1/4 cups water 1 tbsp Worcestershire Sauce 1/2 tsp Italian Seasoning 1/2 cup Mozzarella, Shredded, or Cheddar cheese, optional Salt, to taste Pepper, to taste Directions Step 1: Preheat the oven to 350°F. Grease a 9×13 baking dish. Step 2: Cut off the tops of the bell peppers, reserving them for the sauce. Remove and discard the seeds and membranes inside the peppers. Finely chop the tops and set aside for the sauce. Step 3: Bring a large pot of water to a boil and cook the peppers for 5 minutes. Alternatively, air fry the peppers at 400°F for 5 minutes. Remove and drain well if simmering. Step 4: Heat a large skillet, over medium-high heat. Add lean ground beef, Italian sausage, diced onion, and minced garlic. Brown over medium-high heat, breaking up with a spoon, until no pink remains. Drainy any fat. Step 5: Add diced tomatoes with juice, rice, water, diced pepper tops, Worcestershire sauce, and Italian seasoning. Season with salt and pepper. Step 6: Bring the mixture to a boil, reduce the heat to a low simmer, and cover. Cook for 15 to 20 minutes or until rice is tender, adding more water if needed. Remove from the heat and stir in ½ cup of Bertolli Rustic Cut Roasted Garlic sauce. Step 7: Place 1 ½ cups of Bertolli Rustic Cut Roasted Garlic sauce in the bottom of the prepared pan. Add the peppers cut-side-up, and divide the rice mixture evenly over the peppers. Spoon the remaining marinara sauce over the top. Step 8: Cover with foil and bake for 35 minutes. Step 9: Remove the foil and spoon the sauce from the bottom of the dish over the peppers. Top with cheese and bake uncovered for an additional 10 minutes or until cheese is melted and peppers are tender. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
