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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

HERB STUFFED PEPPERS Recipe

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This recipe for HERB STUFFED PEPPERS is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large sweet red peppers
1/2 lb. ground beef
1/2 c. chopped onion
1-1/2 c. cooked brown rice
1 tbsp. dried parsley flakes
3/4 tsp. salt
1/8 to 1/4 tsp. cayenne pepper
1/8 tsp. ground allspice
1 can (8 ounces) tomato sauce
1/4 c. chicken broth
2 tsp. balsamic vinegar
1-1/2 tsp. dried basil
4 tbsp. grated Parmesan or Romano cheese, divided
Directions:
Directions:
~ Cut tops off peppers; remove seeds. Place peppers cut side down on a microwave-safe plate; cover with plastic wrap. Microwave on high for 2-3 minutes or until crisp-tender; set aside.
~ In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice.
~ In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish.
~ Cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce.
Number Of Servings:
Number Of Servings:
2

 

 

 

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