Cut peppers in half lengthwise and carefully scoop out seeds. In large skillet heat oil over medium heat, sauté celery and onion for 1-2 minutes, or until softened. Add mushrooms and sauté another 3-4 minutes or until starting to brown; stir in garlic and remove from heat. Stir in breadcrumbs, Parmesan, ketchup, basil, oregano and half the mozzarella. Spoon mixture into peppers and place in shallow baking pan or casserole. Bake 15 –18 minutes in 400°F (200°C) oven or until peppers are tender; sprinkle with remaining mozzarella. Return to oven 1-2 minutes just to melt cheese.
Makes 4 servings
Tip: Chop celery, onion and mushrooms in food processor to save time.
Variation: Add ½ cup (125 mL) chopped green or black olives.
Microwave Method: Place stuffed peppers in shallow microwaveable casserole, cover and cook on high for 5-8 minutes or until softened and heated through (time varies depending on size of peppers and wattage of oven) top with cheese and microwave on medium for 1-2 minutes to melt cheese.
Sodium: 487 mg
Protein: 13.3 g
Fat: 16.8 g
Carbohydrates: 26.6 g
Dietary Fibre: 4.3 g
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