 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This recipe has great flavor and is a meal all in itself, but to make it even more hearty, serve with biscuits on the side. I also like to substitute venison sausage for the beef...the stronger flavor of game meat goes well with these ingredients. I found this recipe online a while back, though I can't remember where, and it's been a regular dinner recipe ever since. Ingredients:
4 medium green bell peppers, 1/2-inch trimmed off the tops, seeds removed |
1 (8 1/2 ounce) package rice, uncle ben's whole grain medley vegetable harvest 90 second microwave pouch |
1 1/2 tablespoons olive oil |
1 medium onion, finely chopped |
1 lb ground beef |
1 tablespoon minced garlic |
1 (14 1/2 ounce) can diced tomatoes, 1/4 c. juice reserved |
2 cups shredded mozzarella cheese, divided |
2 tablespoons dried parsley |
salt and pepper, to taste |
1/4 cup ketchup |
parsley (to garnish) |
Directions:
1. Heat oven to 350 degrees F.
2. Bring large pot of water to boil and immerse prepared peppers in boiling water for 3 minutes. Remove from water and drain on paper towels, cut side up.
3. Make small opening in rice packet to allow for steam and cook in microwave for 90 seconds.
4. Heat oil on medium-high heat and saute' onions for about 5 minutes. You many wish to chop trimmed pieces of peppers and add to onion to cook as well. Add beef and cook until brown, then add garlic and cook about 30 seconds more.
5. In large mixing bowl combine rice, beef mixture, drained tomatoes, 1 cup cheese, parsley, salt and pepper. Place peppers in 9 square pan and fill each to just over full with mixture.
6. Mix ketchup with reserved tomato juice and spoon over top of stuffed peppers. Sprinkle each with remaining cheese and garnish with more parsley.
7. Bake for 30 minutes at 350 degrees F.
|
|