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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the sauce: In a large saucepan, over low heat, sweat onions and garlic in the extra-vigin olive oil until tender (about 5 min) but with no color. Add the tomato paste and cook over medium heat for 2 minutes, stirring constantly. Add the crushed tomatoes, water, and Italian seasoning. Season with salt and pepper to taste. Add the tablespoon of sugar if desired to cut the acidity or tartness of the sauce. Simmer for 1 hour on low heat. | 2. For the filling: While the sauce is simmering, bring the 2 cups water to a boil. Add arborio rice. Return to a boil, reduce heat. Cover and simmer 10-12 minutes. Rice should be al dente. Transfer rice to a large bowl and allow to cool. | 3. When the rice is cool, add the cheeses, garlic powder, egg, salt, and black pepper. Combine well. | 4. Cut red bell peppers in half, from top to bottom. Remove seeds and white membranes. Place pepper halves, cut side down, on a large microwave safe plate. Cover loosely with plastic wrap, and microwave on high for 4 minutes just to slightly soften the peppers | 5. Fill the pepper halves with about 1/2 cup filling. There should be enough for all 8 halves, don't be afraid to mound the mixture. | 6. Place peppers in a 9"x13"x2" baking dish. Add the sauce around the peppers, just until the sauce comes half way up the sides of the peppers, not to cover. | 7. Bake uncovered in a 375 degree oven for 40 min or until the peppers are tender and the cheese is golden brown. | 8. Spoon sauce over the peppers and garnish with chopped fresh parsley to serve. | 9. Note: Any additional sauce left may be served on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	3	tablespoons		-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
water	2 1/2	cups		0.0	0.0	0.0	0.0
italian seasoning	1	tablespoon		-	-	-	-
salt pepper				-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
water	2	cups		0.0	0.0	0.0	0.0
arborio rice	1	cup		-	-	-	-
part ricotta cheese	1	container	part-skim	-	-	-	-
moisture part mozzarella cheese	1	cup	shredded low-moisture part-skim	-	-	-	-
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
romano cheese	1/4	cup		-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
egg	1		beaten	71.5	0.36	6.28	4.755
salt	1/2	teaspoon		-	-	-	-
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
red bell pepper	4			-	-	-	-
parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.