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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Wonderful zesty delicious Ingredients:
lanas not so country stuffed peppers |
1 lb lean ground beef |
4 ea bell peppers (may use red, yellow, or green, or mixed). |
2 c cooked rice of choice (i use jasmine, wild is also excellent) |
1/2 ea md. red onion -- 1/8 dice |
1 clove garlic -- chopped |
2 tbsp minced fresh parsley |
salt and pepper to taste |
1/2 tsp oregano |
1/2 tsp. rosemary |
1/2 tsp salt |
1/2 tsp black pepper corns – cracked |
extra garnishes (optional) |
1 c sour cream |
1 lemon --sliced |
Directions:
1. Heat oven to 350F.
2. =================================================
3. We use BOTH toppings, see directions.
4. Topping#1:
5. 1 can tomato soup mix with 1/2 cup water
6. Topping#2
7. Sharp cheddar cheese (amount you like)
8. =================================================
9. Cut off tops of peppers and remove pith.
10. You may need to cut a little bit off the bottoms to get peppers to stand upright, but be careful not to cut a hole in the bottom.
11. (I cook my peppers in lightly salted water for about three minutes, but this is up to the chef. :)
12. Cook rice until (NOT) quite done.
13. Cook ground beef and drain well. Cook the onions slightly.
14. Mix beef, rice, 1/2 of the tomato soup mixture, seasonings, thoroughly.
15. Stuff mixture into peppers and place on a baking sheet, lined with foil and brushed with oil.
16. Cook on center rack of oven for 20 minutes.
17. Remove from oven - add topping #1 cook 10 minutes
18. Remove from oven -add topping #2 cook 5 minutes
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