Recipes for "stuffed peppers"

Heat 2 tablespoons of oil in a large skillet over medium-high until shimmering. Add the bell peppers and sprinkle with 1/4 teaspoon of salt. Cook, stirring occasionally, until tender-crisp and blackened in spots, 5 to 6 minutes. Transfer to a large bowl and set aside.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Without wiping the skillet clean, heat the remaining 1 tablespoon of oil in the skillet over medium-high. Add the beef, onion, garlic, black pepper, and remaining 1 teaspoon salt.

Cook, stirring often and breaking up the beef with a wooden spoon, until the beef is browned and cooked through, 4 to 5 minutes. Do not drain.

Stir the reserved bell peppers, rice, tomato sauce, water, and vinegar into the beef mixture until combined. Reduce the heat to medium and bring to a simmer. Cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Stir in the parsley.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Remove the skillet from the heat and immediately sprinkle with cheese and cover the skillet with a lid. Let stand until the cheese has melted, about 4 minutes. Garnish with additional parsley and serve.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

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Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt, pepper, and chiles.

2. Place the peppers over an open flame on a gas burner and lightly char, turning 2-3 times for 3-4 minutes. Don't blacken them, just a light char. Alternatively, you can place the peppers under the broiler for 2-3 minutes and watch closely.

3. Put the peppers in a bowl and cover with a plate. Let steam 10 minutes, then slice the peppers in half and discard the seeds.

4. Meanwhile, bring a large pot of salted water to a boil. Boil the orzo to al dente, according to package directions. Drain.

5. In a large bowl, toss together the hot orzo, the dressing, and the parmesan. Add the salami, pepperoni, tomatoes, olives, pepperoncini, and basil. Toss, toss!

6. Crisp the prosciutto in a skillet set over medium heat.

7. Arrange the peppers on a serving plate and stuff each with orzo. Tear the burrata over the peppers and top with crispy prosciutto. Enjoy!

Cut the tops off of the peppers and scrape out the ribs and seeds.

In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.

Pour 1/2 cup water into the bottom of a crockpot. Place the peppers in the crockpot so they’re sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.

Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.

If you don’t have cooked rice on hand, cook the rice.

Wash the peppers and slice them in half from the stem to the base. Clean out the inside of each pepper, removing the membrane and seeds. Set aside.

Heat a 12-inch skillet over medium-high heat and add the oil or butter. Cook the onion and garlic until the onions are tender and translucent, about 5 minutes.

Add the ground beef. Break it up with a wooden spoon and cook until evenly browned. While cooking, season with the salt and pepper. Drain off excess grease, if desired.

Remove from the heat. Stir in half of the sauce, the cooked rice, and Italian seasoning.

Spread the remaining sauce in a 9x13-inch baking dish. Place the prepared peppers open-side up in the dish. Use a measuring cup or spoon to divide the ground beef mixture evenly between the peppers.

Cover the baking dish with aluminum foil. Bake the peppers for 25 minutes. Remove the foil. Top each stuffed pepper with pepperoni and mozzarella cheese. Bake uncovered for an additional 8 to 10 minutes until the cheese has melted. Serve warm, garnished with basil if desired.

Store any leftovers in an airtight container in the fridge for up to 4 days.

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Chop enough reserved green pepper tops to equal 1/4 cup; set aside. Discard remaining tops or use for another purpose.

Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.

Cook and stir ground beef in a skillet with onion and 1/4 cup chopped pepper tops over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes. Drain excess grease.

Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Stir Cheddar cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.

Bake in the preheated oven until cheese is melted and peppers are tender, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 45 to 50 minutes.

Meanwhile, warm a large skillet over medium heat. Add beef, onion, and garlic to the hot skillet; cook and stir until meat is evenly browned and onion is softened, about 5 minutes. Set aside.

Remove and discard tops, seeds, and membranes of green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off peppers if necessary so that they stand upright.

Mix browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon mixture into each hollowed pepper. Mix remaining tomato sauce with Italian seasoning in a bowl; pour over peppers.

Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour. Sprinkle peppers with grated Parmesan cheese; serve warm.

Gather all ingredients.

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.

Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

To make the sauce: Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer 1/2 of the cooked onion to a large bowl and set aside.

Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet with cooked onion; cook and stir for 1 minute.

Pour sauce mixture into a 9x13-inch baking dish and set aside.

Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into the bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff bell peppers with beef and sausage mixture.

Place stuffed bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.

Remove aluminum foil and continue to bake until meat is no longer pink, bell peppers are tender and cheese is browned on top, an additional 20 to 25 minutes. Serve hot and enjoy!

Preheat the oven to 375 degrees F (190 degrees C).

Coat insides bell pepper halves with cooking spray; place on a baking sheet.

Bake in the preheated oven until slightly tender, about 10 minutes.

Meanwhile, heat 2 tablespoons oil and 1 tablespoon butter in a skillet over medium heat. Add 3 green onions and garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken, 1 teaspoon black pepper, and cumin; cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add chicken broth and orzo; simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into bell peppers; sprinkle with Parmesan cheese.

Bake in the preheated oven until cheese is melted, about 7 minutes.

Heat 1 teaspoon oil and 1 teaspoon butter in the same skillet. Add portobello mushrooms and 1 green onion; cook and stir until tender, about 5 minutes. Season with salt and black pepper; spoon about 2 tablespoons onto each stuffed pepper.

Arrange pepper halves in a 9-inch square glass baking dish. Cover the baking dish with plastic wrap and poke a few holes for vents. Cook in the microwave until tender, about 4 minutes. Set aside.

Mix together tomatoes with liquid, rice, and hot water in a medium microwave-safe bowl. Cover the bowl with plastic wrap. Cook in the microwave until rice is tender, about 4 minutes.

Remove plastic wrap carefully. Stir in kidney beans, corn, green onions, and red pepper flakes. Re-cover the bowl with plastic wrap. Cook in the microwave until heated through, about 3 minutes.

Spoon hot tomato mixture evenly into pepper halves. Cover the baking dish with plastic wrap and poke holes for vents. Cook in the microwave for 4 minutes.

Remove plastic wrap. Sprinkle stuffed peppers with mozzarella and Parmesan cheese. Allow to stand until cheese is melted, 1 to 2 minutes.

Gather all ingredients. Bring a large pot of water to a boil.

Add peppers and boil until softened, 4 to 5 minutes. Transfer peppers to a colander and run under cold water to cool.

Mix ground beef, cooked rice, bread crumbs, 4 tablespoons Parmesan, onion, egg, garlic powder, salt, and pepper together in a large bowl until well combined.

Preheat the oven to 350 degrees F (175 degrees C). Spoon beef mixture into peppers.

Place peppers into a baking dish with the stuffing facing up.

Stir tomato sauce and vinegar together in a bowl. Pour tomato sauce mixture over peppers.

Sprinkle remaining 2 tablespoons Parmesan over top.

Bake in the preheated oven, basting peppers with sauce several times, until beef filling is no longer pink in the center, about 1 hour 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Wash peppers thoroughly. Make a circular incision around stem to remove it. Remove seeds; rinse inside of pepper. Discard seeds and stems; set peppers aside.

Melt butter in a skillet over medium heat; sauté onion until translucent, 3 to 4 minutes. Transfer to a large bowl.

Mix ground beef into onions by hand. Season with salt and pepper. Slowly pour in rice while mixing by hand. Mix thoroughly. Stuff meat and rice mixture into peppers.

Coat the bottom of 1 or 2 large pots with oil. Place stuffed bell peppers into the pot(s), leaving a 2-inch space at the top. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form it into balls and add to tomato juice.

Cook over low heat, stirring every 20 to 45 minutes, until peppers split at the sides and juice thickens, 2 to 3 hours.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Bring water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat and set aside.

Meanwhile, place peppers cut-side down on the prepared baking sheet. Roast in the preheated oven until tender and skin begins to brown, 25 to 30 minutes.

While peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook and stir onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes.

Stir in tomato and cook for 5 minutes. Spoon in cooked rice and stir until heated through.

Remove from heat, mix in feta cheese, and spoon mixture into pepper halves.

Return peppers to the oven until warmed through, about 5 minutes.

Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.

Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown.

Preheat oven to 350 degrees F (175 degrees C).

Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish.

Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.

Preheat oven to 375 degrees F (190 degrees C).

Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.

Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.

Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.

Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.

Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.

Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

Slice tops off peppers; remove seeds and membranes. Rinse well.

Bring a large pot of water to a boil. Add peppers; cook until crisp-tender, 15 minutes. Transfer to a broiler-safe baking dish; set aside.

Cook sausage and onions in a large, deep skillet over medium high heat until evenly brown. Reduce heat to medium. Stir in water, tomato soup, chili powder, garlic powder, salt, and pepper; bring to a low boil. Reduce heat to low; stir in 12 ounces cheese and simmer for 1 hour.

Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

Prepare rice according to package instructions. Fluff with a fork, then stir into tomato mixture; simmer 30 minutes.

Spoon rice mixture into peppers.

Bake in the preheated oven for 30 minutes. Sprinkle remaining 3 ounces cheese on peppers; place under broiler until cheese melted and bubbly.

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Place a skillet over medium-high heat; add sausage and cook until brown; drain and return pan to heat. Stir the cream cheese into the sausage and cook until completely melted; remove from heat.

Spoon equal portions of the sausage mixture into the jalapeno halves and arrange onto the prepared baking sheet; sprinkle the Parmesan cheese over the stuffed peppers.

Bake in the preheated oven until the peppers are soft and the tops are lightly browned, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil.

Mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, egg, onion, and mushrooms in a large bowl. Spoon mixture evenly into the seeded bell peppers. Replace the tops. Place stuffed peppers in the prepared dish.

Bake in the preheated oven until meat stuffing is cooked through, about 1 hour. Remove from the oven and discard the pepper tops.

Sprinkle stuffed peppers with remaining 1/4 cup mozzarella and 1/4 cup Parmesan cheese. Return to the oven until cheese is melted, about 2 minutes.

Warm spaghetti sauce in a medium saucepan over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over the top of peppers.

Heat the oil in a large Dutch oven over medium. Add the onion, bell pepper, garlic, paprika, salt, and cumin; cook, stirring often, until the vegetables are tender, about 8 minutes.

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Increase the heat to medium-high and stir in the ground beef. Cook, stirring often with a wooden spoon to crumble the meat into smaller pieces, until cooked through, about 6 minutes. If there’s a lot of fat in the pan, drain off most (but not all) of it. Stir in the crushed tomatoes, beef broth, and rice.

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Bring the soup to a boil over medium-high; reduce the heat to medium-low and simmer until the flavors meld, about 25 minutes.

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Divide the soup evenly among 6 bowls. Top evenly with cheese and garnish with parsley.

Refrigerate leftovers for up to 4 days or freeze for up to 2 months.

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Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Combine water and rice in a small saucepan; bring to a boil. Reduce heat to low and simmer until rice is tender and liquid has been absorbed, about 15 minutes.

Preheat the oven to 400 degrees F (205 degrees C).

Cut tops off peppers and remove seeds. Arrange peppers in a large baking dish. Chop up usable portion of the tops.

Heat olive oil in a large skillet over medium heat. Sauté chopped peppers and onion in hot oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low and continue cooking for 5 minutes. Mix in cooked rice and 1 1/4 cups tomato sauce. Season with salt and pepper. Spoon mixture into peppers; top each with remaining tomato sauce.

Cover and bake in the preheated oven for about 45 minutes. Uncover, top each pepper with mozzarella cheese, and continue baking until cheese is melted, about 5 minutes more.

If you are starting with raw rice, you'll need to cook it first. Cook the rice following the directions on the rice package.

Cut the tops off of the bell peppers about 1/2 inch to 1 inch from the stem end and remove the seeds. (Save the extra bits of bell pepper for another dish such as Ground Turkey and Peppers.)

Place a steaming rack in a large pot and add enough water to cover the bottom of the pan by an inch. Place the bell peppers on the rack, cut side up, and bring the water to a boil. Cover the pot and let the peppers steam for 5 to 10 minutes until they start to soften.

Note that you can skip the steaming if you want, but this step will help ensure that the peppers cook through thoroughly when they are stuffed and baked.

Heat 4 tablespoons of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more.

Add meat, cooked rice, cooked onions, tomatoes, oregano, salt, and pepper to a large bowl. Mix everything together with your hands or a wooden spoon, just enough so that the ingredients are all well distributed. Do not over-mix.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling.

Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Add 1/4 cup of water to the baking dish. Place in 350°F oven and bake for 40 to 50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150 to 160°F.

Simply Recipes / Annika Panikker

If you haven't already made the rice, start cooking the rice.

Cut the tops off of the bell peppers. Remove and discard (compost) the stem and seeds.

Place the bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, and let steam for 10 minutes.

(Note: you can skip this step if you want, but steaming the pepper shells first will make them more tender and easier to eat.)

In a large bowl, mix together the ground beef, basil, summer savory, marjoram, salt, several turns of black pepper, and cooked rice.

Remove the bell peppers from the steamer pan. Place cut side up in a Pyrex or other oven-proof casserole dish. Gently, stuff the peppers with the ground beef and rice mixture.

Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan. Rub the oil over the outside of the peppers; it will help with browning. Sprinkle the tops generously with paprika.

Place on the middle rack of the oven and bake at 350°F for 35 to 50 minutes, or longer, until the meat is cooked through.

Serve with ketchup on the side.

Brown beef and onion in a large skillet or medium stock pot over medium heat. Drain fat.

Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender.

Meanwhile, preheat the oven to 325 degrees F (165 degrees C).

Cut tops off bell peppers and clean out seeds and membrane (you may have to slightly slice the bottom of peppers to make them stand up.) Fill peppers with meat mixture.

Place in a casserole dish and bake in the preheated oven until peppers are tender, about 20 minutes. Served topped with spaghetti sauce.

Cut off the tops of peppers. Remove ribs and seeds; rinse peppers. Chop edible portion of the tops; set aside.

Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.

Heat butter in a medium skillet over medium heat. Sauté reserved chopped pepper, onion, and celery in hot butter until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce, and garlic. Season with 1 ½ teaspoons salt, basil, oregano, and ¼ teaspoon black pepper. Simmer uncovered for 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Meanwhile, combine Parmesan cheese, egg, Worcestershire sauce, 1 remaining teaspoon salt, and remaining ¼ teaspoon black pepper in a large bowl. Mix in hot sausage, mild sausage, bread crumbs, and 1 cup tomato sauce mixture until well combined.

Fill each pepper with sausage mixture using a piping bag or sausage stuffer. Place in a 3-quart casserole dish; pour remaining tomato sauce mixture over peppers.

Bake uncovered in the preheated oven until sauce is bubbly and sausage is cooked through, about 1 hour.

Preheat oven to 325 degrees F (165 degrees C).

Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper.

Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.

Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Gather all ingredients.

Wrap green bell peppers in aluminum foil, and place in a baking dish. Bake for 15 minutes in the preheated oven. Remove from the oven.

Cook turkey in a skillet over medium heat until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.

Return peppers to the oven, and continue cooking for 15 minutes.

Serve hot and enjoy!

Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).

Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.

Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.

Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.

Arrange peppers in a baking dish with the hollowed sides facing upward.

Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.

Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.

Serve hot and enjoy!