3 tablespoons extra virgin olive oil -- for drizzling
1 small onion -- finely chopped
3 cloves garlic -- finely chopped
1/2 pound lean ground beef
Salt and pepper
2 pounds baking potatoes -- boiled and mashed
-- (about 2 cups)
1 cup freshly grated Parmesan cheese
2 tablespoons chopped flat-leaf parsley
1/2 cup bread crumbs
4 large red and green bell peppers -- caps removed and reserved, seeds and white membranes discarded
Preheat the oven to 400º. In a medium skillet, heat 2 tablespoons of the
olive oil over medium-high heat. Add the onion and two thirds of the
garlic and cook until softened, about 3 minutes. Add the ground beef and
cook, stirring to break up the beef, for about 5 minutes, or until
browned; season to taste with salt and pepper.
In a medium bowl, combine the mashed potatoes with 1/2 cup Parmesan and
In a small bowl, combine the bread crumbs with the remaining 1 tablespoon
of olive oil, the remaining one third of the garlic and the remaining 1/2
Stand the bell peppers upright in a baking dish. Stuff each pepper with
one quarter of the potato mixture, then one quarter of the meat mixture.
Top the stuffed peppers with the garlicky bread crumbs and the bell pepper
caps, and drizzle with olive oil. Roast the stuffed peppers until tender,
about 30 minutes.
"From Rachael Ray"
Start to Finish Time:
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Per Serving (excluding unknown items): 518 Calories; 23g Fat (39.6%
calories from fat); 18g Protein; 61g Carbohydrate; 7g Dietary Fiber; 43mg
Cholesterol; 173mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean
Meat; 1 1/2 Vegetable; 3 1/2 Fat.