Recipe courtesy of Rachael Ray
Stuffed Peppers with Broken Meatballs and Rice
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- Level: Easy
- Total: 1 hr 35 min
- Active: 20 min
- Yield: s: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1070
- Total Fat
- 68 g
- Saturated Fat
- 29 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 63 g
- Cholesterol
- 213 mg
- Sodium
- 1326 mg
Try the meatballs from Rachael's Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles if you don't have a favorite recipe of your own.
- Level: Easy
- Total: 1 hr 35 min
- Active: 20 min
- Yield: s: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1070
- Total Fat
- 68 g
- Saturated Fat
- 29 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 63 g
- Cholesterol
- 213 mg
- Sodium
- 1326 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- Halve the bell peppers lengthwise and remove the seeds. Season with salt and pepper and drizzle with EVOO. Place the peppers cut-side down in a large casserole dish. Cut an X in the hull of each pepper and roast for 20 minutes. Let cool slightly.
- Meanwhile, in a mixing bowl, grate the tomatoes on the large holes of a box grater, discarding the skins. (You should have about 2 cups.) Grate the garlic, chile pepper and onion into the bowl and season with salt and pepper. Add a drizzle of EVOO and the thyme.
- Heat the butter and 1 tablespoon EVOO in a medium saucepan over medium heat. Add the orzo and toast until golden and fragrant. Add half the tomato sauce and the rice and stir for 1 to 2 minutes. Add the stock and bring to boil. Reduce the heat to a simmer, cover and cook until the rice is tender, 17 to 18 minutes.
- Combine the rice mixture, meatballs and 3/4 cup Parmigiano-Reggiano. Spoon the filling into the peppers and top with the remaining tomato sauce, the remaining cheese and a drizzle of EVOO. Bake until heated through and the tops are browned, about 45 minutes.
Cook’s Note
The stuffed peppers can be covered and refrigerated for a make-ahead meal. Bring to room temperature before baking.
