This recipe is one that I tried to re-create from a wonderful meal we had dining al fresco at Gillette Stadium, where they have a wonderful plaza of restaurants and shops. We decided to try Tavolino’s Pizzeria and it was great. I had the Chicken Caesar Salad Gluten Free Pizza and I would highly recommend it. My husband ordered the stuffed pepper appetizer and they were amazing. I just had to figure out how to cook them. To be clear, I currently have a stuffed pepper recipe that I love, but since I went gluten free it is on the “NO” list. But these stuffed peppers are gluten free and amazing. They are an updated version of the stuffed peppers that mom would make when I was a kid. You remember those….minute rice and tomato soup! These are much better and pretty easy to make.
- 7 Bell Peppers Any color you like
- 1 tbsp olive oil
- 1 lb Ground Beef 80/20 (You could use ground turkey or chicken also)
- 1 lb. Hot or Sweet Italian Sausage I used sweet and then spiced up the sauce
- 1 Small, white onion diced
- 3 cloves garlic minced
- 1/2 cup white wine
- 2 28 oz. cans Ground Peeled Tomatoes I used Pastene No Salt Version (unsolicited)
- 1 15 oz. can Diced Tomatoes
- 3 tsp Dried Basil I tend to use more
- 2 tsp Red Pepper Flakes Can use less if you not into spicy
- 1/2 tbsp sugar
- Salt & Pepper To taste
- 2 tbsp. Fresh Basil chopped
- 2 tbsp. Fresh Parsley chopped
- 2 cups Cooked white rice
- 1 1/2 cups Shredded Mozzarella
- Add Olive oil to hot frying pan. Brown sausage and ground beef. Drain off liquid. Add the onion and garlic and cook until soft and translucent. Add the wine and scrape the bits off the bottom of the pan. Cook down a bit and then add the tomatoes, dried spices and sugar. Let simmer for at least 30 minutes. Add the fresh basil and parsley and now it is ready.
- Preheat over to 350 degrees.
- While the sauce is cooking cut the tops of the peppers and clean them out. Put the cooked rice into the a mixing bowl and add a few cups of the sauce as well as the ground beef mixture. Don’t make it too wet or you will have “soupy” peppers.Stuff the peppers with the rice/meat mixture and add them to a baking pan. Try to have them fit snuggly into the pan, so they do not tip over.
- These take longer to cook than you might think. I would cook them for at least 40 minutes.
- After the 40 minutes, take them out add a generous amount of mozzarella to the top of each pepper and put them back into the oven for at least another 20 minutes.
- Everything inside has been cooked but you want the peppers to soften and this takes a while.
- Garnish with fresh parsley and serve with the extra sauce and a glass of wine! Be prepared one of these is a hearty meal. Enjoy!