Stuffed Pepper


  • 6 large green peppers
  • 2 Tbspns of extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 cup of cooked rice
  • 1/3 cup of freshly grated
  • Parmesan or Romano cheese
  • 1/2 cup of breadcrumbs
  • 1 egg
  • Sea salt and freshly
  • ground pepper
  • 1 pound of lean ground veal, pork or turkey
  • 1/4 cup of Italian flat leaf parsley, finely chopped
  • 1/2 pound of fresh mushrooms, finely chopped
  • 1 jar about (700 ml) of Tomato Pasta Sauce


Cut tops off peppers and set aside. Remove the seeds and membrane of each pepper. In a saucepan, heat oil; cook onion, mushrooms and parsley until tender. Remove from heat. Combine cooked onion mixture with veal, rice, cheese, breadcrumb, egg and one quarter cup of the pasta sauce. Season with sea salt and pepper. Spread remaining pasta sauce in a large (3.5 litre) baking dish. Fill peppers with veal mixture and replace tops. Place peppers in prepared baking dish. Bake, covered, (with lid or tin foil) in preheated 350°F oven for 60 minutes or until peppers are tender and meat has cooked through. Serves 6. Serve peppers topped with sauce.

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