Baked Stuffed Peppers
cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 ripe tomato, finely chopped
cup chopped fresh parsley
cup Italian bread crumbs
teaspoon black pepper
- 2 red or green bell peppers, split lengthwise and cleaned
- 1 tablespoon grated or shredded Parmesan cheese
Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a large skillet over medium heat, heat oil. Add onion and garlic and saute just until softened. Remove from heat and add remaining ingredients except pepper halves and Parmesan cheese; mix well.
Fill peppers evenly with mixture and place in prepared baking dish. Sprinkle with Parmesan cheese. Add water to baking dish and cover with foil.
Bake 20 minutes. Remove from oven and carefully remove foil; return to oven and bake an additional 5 to 7 minutes, or until peppers are tender and the filling is heated through. Serve immediately.
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