The tender peppers are filled with rice-mixed Zasti Ground Beef and sausage, and melted cheese is grilled in marinara sauce.
Difficulty: Stuffed animals are very easy to make, but they take some time to prepare. Make sure you have approximately 45 minutes of practical preparation time. Preparation note: Additional fillings can be made depending on the size of the pepper. Perfect for filling zucchini boats and portobello mushrooms. Budget Tip: Replace half of the meat with black beans or kidneys. Add extra rice and vegetables and stuff the excess peppers to stretch the stuffing even more. Preparation/Freezer: These can be prepared 48 hours in advance or prepared and frozen before baking.
Tips for stuffed animals
These are classic stuffed peppers and are versatile. Keep the spices at your taste.
Peppers: Choose the color of the peppers. Green peppers are more earthy in flavor, while red, yellow or orange peppers are a little sweeter. Cut off the top and remove the seeds. Meat: Ground beef and Italian sausages add plenty of flavor. You can use either or any combination of ground meat, including farmland or turkey sausages. The sausage adds a lot of flavors, so if you’re replacing it, add 1/2 tsp Italian seasoning. Rice: Uses uncooked long-grained white rice. For other varieties, adjust the liquid as needed and cook the cooking time. If you are using pre-cooked rice, skip the water and simmer the rice in the sauce for about 5 minutes. Brown rice must be cooked in advance. Sauce: Use a jar of pasta sauce or homemade marinara sauce. Cheese: Optional, but I love the cheap toppings. Try a Mozzarella or Italian blend.
How to make a stuffed animal
Brown meat: Brown meat, onion, garlic (recipe below). Cook the rice: Add tomato sauce, rice, water and seasonings. Cook until rice is tender. Pepper preparation: Prepare the peppers by simmering for a few minutes to soften while the filling is cooked. Fill & Bake: Fill the peppers with a meat and rice mixture. Sprinkle with cheese and bake until it foams!
Storage of stuffed animals
Store remaining stuffed animals in an airtight container in the fridge for up to four days. Reheat the peppers in a pot microwave or stovetop with small water on the bottom with medium heat.
To freeze, line up parchment on a baking dish and assemble the peppers as directed without baking. Make sure the filling is cooled and cover well with plastic wrap. Thaw in the fridge overnight, bake as directed, and add 15 minutes to baking time.
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Have you made these simple stuffed animals? Leave a rating and comment below!
stuffed toy
These simple stuffed peppers are filled with delicious sausages, beef and rice, topped with cheese and baked to a soft, perfection.
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Preheat the oven to 350°F. Grease a 9×13 baking dish.
Cut off the top of the peppers. Discard the stems, finely chop the top and set aside for sauce. Discard the membrane and seeds and core the chili peppers.
To cook the peppers, bring a large boil of water. Cook the pepper for 5 minutes and then drain well. Alternatively, air fry the peppers at 400°F for 5 minutes.
Heat a large frying pan over medium heat for filling. Add ground beef, Italian sausages, diced onions and garlic. Spoon and cook until the pink is gone. It expels fat.
Add the diced tomatoes with juice, water, Worcestershire sauce, rice, diced pepper tops, Italian seasonings, and 1 teaspoon of each salt and black pepper.
Bring the mixture to a boil and cover until heat is cooked low. Cook for about 15-20 minutes until rice is tender, and add water if necessary. Remove from heat and stir in ½ cup of marinara. Taste and season with more salt and pepper if necessary.
Place 1½ cup of marinara sauce on the bottom of the prepared baking dish. Cut the peppers side up and divide the rice mixture evenly over the peppers. Spoon the remaining marinara sauce over top.
Cover well with foil and bake for 35 minutes.
Carefully remove the foil and spoon the sauce over the chili pepper from the bottom of the dish. Top with cheese if used and bake for another 10-12 minutes or until the peppers are tender and the cheese is completely melted.
Rest for 5 minutes before serving.
Peppers: For a soft pepper to a hard pepper, skip the boiling step and bake as directed. When the peppers are soft, I like the texture. The peppers can also be cooked in advance by simmering, frying, or baking at 400°F for 15 minutes.
Seasonings: Marinara sauce may have different salt levels and seasonings. I’ll taste a little stuffing
Additional vegetables such as diced zucchini and chopped mushrooms can be added to the filling.
calorie: 314 | carbohydrates: twenty fourg | protein: 20g | fat: 17g | Saturated fat: 6g | Polyunsaturated fat: 2g | January Saturated Fat: 7g | Trans Fat: 0.1g | cholesterol: 60mg | sodium: 979mg | potassium: 1039mg | fiber: 6g | sugar: 13g | Vitamin A: 4384iu | Vitamin C: 168mg | calcium: 116mg | iron: 4mg
The nutritional information provided is a quote and will vary based on the cooking method and the brand of ingredients used.
course Beef, dinner, main course
cooking American, Italian© spendwithpennies.com. Content and photos are copyrighted. Sharing this recipe is encouraged and highly appreciated. Copying or pasting the complete recipe on social media is strictly prohibited. Check out my photo usage policy here.
(Tagstotranslate)Pepper (T)Cheese (T)Garlic (T)Ground beef (T)Italian sausage (T)Italian seasoning (T)Marina sauce (T)Onion (T)Rice (T)Tomato (T)Oussher sauce
