Ingredients
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8 ounces ground beef
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1 large green onion, chopped (about 1/4 cup)
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1 large tomatoes, diced (about 1 cup)
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3 tablespoons dill weed, chopped
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2 ounces mozzarella cheese, diced (about 1/2 cup)
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1 egg
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1 teaspoon salt
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2 large bell peppers (red, yellow or orange)
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1 1/2 cups cheese tortellini
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1/4 cup tomato sauce
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1/2 cup creme fraiche
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1/2 cup cheese tortellini
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1/2 teaspoon black pepper
Instructions
- Cook the 1/2 cup tortellini according to the package directions, leaving them slightly under done.
- In a large bowl mix together all the ingredients for the peppers, except the peppers. Adjust seaoning to your taste.
- Cut the very tops off the peppers and remove the seeds and pith from the insides. You may need to trim a very small amout of the bottom to help them stand up on their own.
- Stuff the peppers with the filling, packing it in and mounding it on top.
- Bake in a 350 degree oven, I used a loaf pan for mine.
- For crisp peppers bake uncovered for 45 minutes.
- For a more tender pepper bake covered for 45 minutes, uncover and bake for 20 more minutes.
- When the peppers for almost done prepare the 1 1/2 cups tortellini according to package directions. Drain and stir in the remaining ingredients.
- Serve the pepper in the center of plate surrounded by the tortellini.