Princess Diana Stuffed Peppers
Recipe: #44160
February 06, 2025
"This is a recipe she liked. It had a smoked tomato sauce served with it. I have posted the recipe. English bacon isn't as fatty as ours, and she might not have had as much rice in hers."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (425.9 g)
- Calories 390.7
- Total Fat - 25 g
- Saturated Fat - 7.1 g
- Cholesterol - 53 mg
- Sodium - 614.9 mg
- Total Carbohydrate - 16.4 g
- Dietary Fiber - 5.1 g
- Sugars - 10.5 g
- Protein - 25.7 g
- Calcium - 371.2 mg
- Iron - 2.4 mg
- Vitamin C - 208.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Cut the tops off peppers, and clean out the seeds and membranes.
Step 3
If peppers won’t stand up, cut a little piece off the bottom to level them.
Step 4
Place peppers on a baking sheet, and drizzle with oil.
Step 5
Bake for 25 minutes, or until they start to soften. Remove from the oven and allow to cool.
Step 6
Pour the oil from the peppers into a frying pan, and add the onions, mushrooms, zucchini, and oregano.
Step 7
Season the vegetables with salt and pepper to taste, and sauté over high heat until they start to soften.
Step 8
Add the tomatoes, rice, water, and bouillon, and simmer for about five minutes.
Step 9
Adjust the seasoning.
Step 10
Fold in bacon, basil, parsley and mozzarella, and divide among the peppers.
Step 11
Sprinkle Parmesan on top of peppers and bake in the middle of the oven for 15 minutes, or until cheese has melted and the filling is hot.
Tips
No special items needed.
0 Reviews
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