Italian-Style Stuffed Peppers

Ingredients

• 4 large green bell peppers , cut in half lengthwise, seeds removed
• 1 pound ground beef sirloin
• 4 ounces ground Italian sausage
• 1 cup cooked brown rice
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoons kosher salt
• 0.25 teaspoons freshly ground black pepper
• 1 clove garlic , minced
• 0.25 cups freshly grated Parmesan cheese
• 1 large egg , lightly beaten
• 1 jar Classico® Tomato and Basil Pasta Sauce , 24 ounce
• 2 cups shredded part-skim mozzarella cheese
• Fresh chopped parsley

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.

2. 2

   Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.

3. 3

   Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.

4. 4

   Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.

5. 5

   Remove from oven. Remove foil and top each pepper with shredded cheese.

6. 6

   Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.