Stuffed Thyme Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I list beef here, but it is also good with chicken. This is a modified version of a recipe appearing in Leaving Home by Louise Grace. Ingredients:
8 medium bell peppers |
1 (6 ounce) box uncle bens wild rice (cooked, i use the original flavor) |
1 lb 85% lean ground beef (cooked) |
2 tablespoons worcestershire sauce |
3/4 cup light mayonnaise (or as desired) |
2 teaspoons thyme |
Directions:
1. Cut tops off peppers and set aside; next remove seeds and membranes from peppers.
2. Combine cooked rice and beef in a mixing bowl. Then add mayonnaise, Worcestershire sauce and thyme. Be careful to sprinkle and stir to ensure everything is evenly mixed.
3. Fill peppers so that there is a slight mound above the rim of the pepper, place them in a shallow baking dish and put a pepper crown on top of each.
4. Bake stuffed peppers at 350° for 30 minutes, or until stuffed peppers are tender.
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