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Export 24 ingredients for grocery delivery
Step 1
Preheat oven to 425°F
Step 2
Cut tops lengthwise off the peppers and save to roast with the pepper shells after you remove the seeds and ribs
Step 3
Spray the caps and shells with oil, season with salt and pepper and bake 10 to 12 minutes
Step 4
Let cool
Step 5
Meanwhile, heat 2 tablespoons EVOO in a medium pot over medium-high heat and add the carrot, celery and onion
Step 6
Season with salt and pepper and soften 4 to 5 minutes, add garlic, stir, then add meat and cook until lightly browned
Step 7
Add rice and toast another minute, add tomato paste and stir a minute, add red wine and herbs, tomatoes and grated Parm
Step 8
Pour passata into a casserole dish, fill pepper shells with the meat mixture, then top with the caps
Step 9
Arrange the potatoes around the peppers and tucked between them and drizzle about 4 tablespoons EVOO over the top
Step 10
Roast, covered, 40 minutes and uncovered 10 to 15 minutes more
Step 11
Listicle: Rachael Ray 9" x 13" Ceramic Baker
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