This is a perfect weeknight meal since you can make these peppers ahead of time. Stop at the step of adding cheese and breadcrumbs to the top of the peppers and put in the refrigerator.
A full, well-rounded meal, all in one dish! This recipe is a family favorite in our house. It is perfect with a side salad or great all on its own. Pro tips: If you like your peppers softer, you can put the peppers in a large microwaveable bowl, drizzle with a little bit of olive oil and cook in the microwave for 6 to 8 minutes.
2 tbsp. Italian Seasoning
5 tbsp. Truffle Alfredo Sauce
1 cup Red Onion (chopped small)
1/4 cup Celery (chopped small)
1 cup Green onions (chopped)
1/2 cup Red Bell Pepper (chopped)
3 Red Bell Peppers (cleaned & halved)
3 tbsp. Parmesan cheese
3 tbsp. Water
1/2 cup Plain Bread Crumbs
1 lb. Ground Meat
1/2 cup Cherry Tomatoes
1 tbsp. Minced Garlic
Brown ground meat, remove and drain. Add 3 tablespoons of olive oil to pan.
Sautee’ vegetables in EVOO on low/medium tempura for about 15minutes then add garlic and tomato. Sautee’ for bout 5 more minutes. Add garlic and tomato at the end.
Once vegetable mixture is complete, add chopped back ground meat, Sal and Judy's Italian Seasoning, Sal & Judy's Truffle Alfredo, Parmesan cheese and water. Cook for 10-15 minutes.
Preheat oven to 400 degrees. Stuff bell peppers with meat mixture and top with Parmesan cheese and breadcrumbs. Drizzle olive oil over bread crumbs. Cover with foil cook for 1O minutes. Remove foil cook until tops are brown.