Stuffed Peppers

Stuffed Peppers

Ingredients:
4 to 6 heavy bell peppers
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 pound lean ground beef
2 tablespoons chopped new parsley
1 tablespoon chopped new oregano or 1 teaspoon dried
3/4 cup cooked rice
1/2 cup chopped prosciutto or ham
1/2 cup freshly grated Parmesan cheese
1 large egg, evenly crushed
Salt and freshly ground black pepper to taste
1 cup herbed tomato sauce or obtained sauce
Peppers. Cook, stirring continually, for 3 minutes, or until onion is translucent. scrape
With a slotted spoon.
Blending bowl, and combine very well. divide the blend into peppers, stuffing them loosely, and

Directions:
1. Breaking up lumps with a fork, or until browned. shift beef to the blending bowl
2. Slice best 1 inch off peppers. Remove and discard seeds to bottom of peppers.
3. Discard stems against peppers, and chop flesh to tops.
4. Warm oil in a medium skillet above medium-high heat. add onion, garlic, and chopped
5. Mix into a blending bowl. Crumble beef into the skillet, and cook for 3 minutes,
6. Add parsley, oregano, rice, prosciutto, Parmesan, eggs, salt, and pepper to the
7. Organize peppers in the slow cooker. Pour tomato sauce over peppers.
8. Cook on small for 5 to 7 several hours or on large for 2 1/2 to 3 several hours, or until peppers are
9. Soft. serve very hot, spooning sauce on best of peppers.Take note: The dish can be created up to 2 times in progress and refrigerated, tightly
10. Lined. Reheat it, lined, in a 350°F oven for 20 to 25 minutes, or until very hot.