Stuffed Peppers

Prep Time 15

Cook Time 40

Servings servings

Calories 685kcal

2 tbsp Extra-virgin olive oil
4 cloves Garlic sliced thin
28 oz Whole tomatoes (canned) crushed up with your hands (preferably San Marzano style tomatoes)
1/4 cup Fresh basil chopped
1 lb Ground beef
2 slices Sourdough bread crust removed
1/4 cup Milk
1/2 tsp Dried oregano
2 tbsp Parmesan cheese
2 Green bell pepper cut in half; stem and seeds removed
1/2 cup Mozzarella cheese shredded
4 slices Crusty bread toasted

Preheat the oven to 375 degrees.
Heat a pot on medium heat. Once hot, add the oil. Saute the garlic until golden brown. Crush up the tomatoes with your hands and add to the pot. Fill the can about a 1/4 way with water and add to the pot. Season well with salt and bring to a simmer. Stir in the basil.
In a bowl mix the ground beef, bread, milk, oregano, parmesan cheese, and season with salt and pepper until well combined.
Stuff the beef mixture into the pepper halves and place them in the baking dish.
Pour the tomato sauce over top and cover with foil. Bake in the oven until the peppers are tender, about 35 to 40 minutes.
Remove the foil, sprinkle the mozzarella over top and bake for another 5 minutes until the cheese is melted.
(Alternatively, broil on high to get a golden brown coloring on the cheese)
Serve with crusty bread. Serve with sauce as desired.