Stuffed Peppers Casserole Recipes: Stuffed Peppers 21 by Recipe Cottage

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	Stuffed Peppers 21

		Stuffed Peppers 1 lb ground beef 4-6 bell peppers (depending on size) 6-8 slices of bread (either fresh or stale) 1 Tbsp Italian seasoning 2-3 Tbsp V-8 or tomato juice 1 Roma tomato or equivalent 1 Tbsp dried bread crumbs (store bought) 1 Tbsp grated Parmesan cheese Brown the ground beef and finely dice the tomato. Add the V-8 or tomato juice and seasoning until all ingredients are warm then remove from heat. Roll the bread slices in your hands over the meat sauce one at a time and mix with the sauce. (you want enough bread to soak up the liquid to make the final product moist but not soupy). Remove the tops and all seeds from the peppers. Spoon enough of the meat mixture into each pepper to fill to the top. Sprinkle the breadcrumbs and then the cheese on top of each filled pepper so that the meat mixture is covered. Place the peppers in a casserole dish with approx 1/4 inch water and cook in a 350F oven until each pepper is soft to the touch (approx 45-60 minutes). This recipe can also be used for stuffed tomatoes but the cooking time will be shorter.