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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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These are terrific. I must say that I added more rice than it called for, but maybe I misunderstood the recipe from the start. To me, 1 cup of rice that is cooked isn't enough. Otherwise, this is a delight from start to finish. Recipe courtesy of Down Home Cooking. Ingredients:
4 large green peppers, red peppers or 4 large yellow peppers |
1 tablespoon olive oil |
1 yellow onion, chopped (1/2 cup) |
1 stalk celery, chopped (1/2 cup) |
1 clove garlic, minced |
8 ounces ground beef (lean) |
8 ounces ground pork |
1 cup brown rice (cooked and drained) |
1 cup low-sodium crushed tomatoes |
2 tablespoons fresh parsley, minced |
2 tablespoons fresh basil or 2 teaspoons dried basil leaves |
1/2 teaspoon salt (to taste) |
1/2 teaspoon black pepper |
1 pinch ground red pepper (cayenne) |
2 teaspoons vegetable oil |
2 tablespoons onions, chopped |
1 clove garlic, minced |
2 cups crushed tomatoes (low-sodium) |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Half-fill a large saucepan with cold water and bring to a boil over high heat.
2. Trim the top 1/2 inch off each sweet pepper and remove the seeds and ribs ( be careful not to cut through the bottoms).
3. Slide the peppers into the boiling water and simmer, uncovered, for 5 minutes.
4. Remove with tongs or a slotted spoon and drain upside-down.
5. To prepare the stuffing: Preheat oven to 350 and lightly grease an 8 round baking dish.
6. In a 12 nonstick skillet, heat the oil over moderately high heat.
7. Add the onion, celery, and garlic and saute for 5 minutes or until tender.
8. Add the beef and pork and cook, stirring frequently, for 8 minutes or until no longer pink.
9. Stir in the remaining stuffing ingredients.
10. Bring to a simmer, then remove from the heat.
11. Spoon this mixture into the sweet peppers, and stand them upright in the baking dish.
12. Bake, uncovered for 40 minutes or until tender.
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