Friday Foodie

I receive Sis. Rosalie Harpole's weekly newsletter and this week's recipe sounded so good! You can sign up to receive her newsletter here. This recipe is also in her Rosalie Serving Italian cookbook.

Beef Stuffed Peppers

4 medium peppers, green or mixed yellow and red
1 pound ground chuck
¼ cup plain bread crumbs
¼ cup grated Parmesan cheese
2 cloves garlic, chopped
2 tablespoons fresh curly parsley, chopped
2 eggs
1 teaspoon salt
¼ teaspoon ground black pepper

1/3 cup Canola or mild olive oil

1/2 cup celery, chopped small
1/2 onion, chopped small
1 (15-ounce) can diced tomatoes, juice included
1 teaspoon sugar
½ teaspoon dried basil leaves
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup Kitchens Basics low-sodium chicken stock
1 (15-ounce) can tomato sauce

3 cups Brown Minute Rice, prepared
parsley sprigs


1. Preheat oven to 350 degrees. Core peppers and cut each one in half. Remove seeds and ribs. Wash the peppers and set aside.
2. Mix the ground chuck, bread crumbs, cheese, garlic, parsley, eggs, salt, and pepper. Divide filling between the peppers, filling each half.
3. In large skillet over medium heat, brown the filled peppers in oil, turning once to brown, about 3 minutes on each side, being careful to keep filling intact. If all the peppers do not fit on the first browning, divide them until all are browned. Place peppers in a large deep baking dish; set aside.
4. Using the same skillet, brown the celery and onion until slightly golden, about 4 to 5 minutes, adding more oil if needed. Add the tomatoes, sugar, basil, salt and pepper. Simmer about 5 minutes. Add the chicken stock; stir until blended. Remove from heat and pour sauce over peppers in baking dish.
5. Cover with foil and bake 30 minutes. Prepare rice according to package directions. Remove peppers when hot and bubbly and arrange over the rice on a large platter. Garnish with parsley sprigs. Serves 8.

These were so good! I made Rosalie's Marinara sauce yesterday, so I used it instead of the sauce listed here (the recipe was almost the same). I substituted Egg Beaters for the eggs and cut the entire recipe in half. One half of a stuff pepper was plenty over rice with salad and bread.

Nutritional info (not including rice): 245 calories / 5.5 g fiber / 6.4 g fat / 4.3 WW points per serving