Stuffed Peppers

Stuffed Peppers

Serves 4


  • 4 medium bell peppers
  • 1 onion, chopped
  • 1 tablespoon butter
  • 1 cup cooked rice
  • 1 ½ cups cooked meat, ground
  • ½ cup grated Parmesan cheese
  • 16 ounces of your favorite flavor mia’s kitchen Pasta Sauce
  • ½ cup red wine
  • Salt and freshly cracked black pepper to taste


Cut stems, remove seeds and veins from bell peppers. Cook in rapidly boiling salted water, uncovered for 5 minutes. Remove and turn upside down to drain well. Sauté onion lightly in butter over medium heat. Add rice, meat and cheese. Season to taste with salt and pepper. Mix well and stuff mixture into peppers. Place in a deep casserole and surround with sauce and wine. Bake for 45 minutes to 1 hour at 350°F degrees, basting bell peppers occasionally. Spoon sauce over bell peppers before serving.

*Adapted from Mia’s grandmothers cookbook, Mangiamo by Sylvia Sebastiani.