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Buffalo-Stuffed Bell Peppers
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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 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.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |