Beef and Pepper Roll

Serves: 8
Total Calories: 288


1 pound ground beef (lean)
1 cup bread crumbs
1 egg, lightly beaten
1 (16-ounce) jar spaghetti sauce (meatless)
1 cup shredded Swiss cheese
4 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
1 red and 1 green pepper, sliced
6 large fresh mushrooms


Preheat oven to 350°. Combine ground beef, bread crumbs, egg, and 1/4 cup spaghetti sauce. Combine in separate bowl, cheeses, and garlic; set aside. Place beef mixture between 2 pieces plastic wrap. With rolling pin, roll beef flat to approximately 12x12 inches, remove top plastic wrap, and spread cheese mixture over beef. Top with sliced peppers and mushrooms. Roll beef into long roll and tuck ends lightly; place seam-side-down. Sprinkle 2 tablespoons Swiss cheese over top and bake for 30 minutes on a cookie sheet. Remove and serve with remaining 1 3/4 cups sauce.

Beef rolls may be made ahead and chilled, or frozen to be cooked later. Joann O’Flaherty says you may substitute mozzarella for Swiss and marinara sauce for spaghetti sauce.

Nutritional Facts:

Serves: 8
Total Calories: 288
Calories from Fat: 101

This Beef and Pepper Roll recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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