Printable | Taste of Home

Buffalo-Stuffed Bell Peppers

4 large green, sweet yellow or red peppers
1 egg
1-1/2 cups meatless spaghetti sauce, divided
1/4 cup chopped onion
1 teaspoon Italian seasoning
1/2 cup dry bread crumbs
1/2 cup shredded Italian cheese blend, divided
1 pound ground buffalo

Cut tops off peppers and remove seeds. In a large kettle, cook peppers
in boiling water for 3-5 minutes. Drain and rinse in cold water; set
aside. In a large bowl, combine the egg, 1/2 cup spaghetti sauce,
onion, Italian seasoning, bread crumbs and 1/4 cup cheese. Crumble

Printed from tasteofhome.com Aug 21, 2008

-----------------------Fold------------------------

Buffalo-Stuffed Bell Peppers cont.

buffalo over mixture and mix well. Spoon into peppers. Place in a
greased 3-qt. baking dish. Top with remaining spaghetti sauce.
Cover and bake at 350° for 55-60 minutes or until a meat
thermometer reads 160°. Uncover; sprinkle with remaining cheese.
Bake 5 minutes longer or until cheese is melted.

Yield: 4 servings.