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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Stuffed Bells Recipe

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This recipe for Stuffed Bells is from Good Food to Share, 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:  
4 large bell peppers (I prefer yellow, red, or orange)
1lb lean meat (choose your favorite protein)
2 tbsp chopped shallot or white onion
1 cup cooked rice (brown or white)
1 pinch of salt
1 clove of garlic chopped fine
15oz can of tomato sauce
¾ cup of shredded mozzarella cheese
Directions:
Directions:
Cut a thin slice from the top of each bell pepper and remove the seeds and veins. Trim the bottoms of the peppers so that they stand up straight if necessary (keep the trimmings for use in the meat). Rinse the peppers out and set aside.

In a skillet, brown the protein, onion, and bell pepper trimmings. Drain any drippings. Add in the rice, salt, garlic, tomato sauce, and cook until hot.

Heat oven to 350º.

While oven is heating, in a Dutch oven or stock pot add enough water to cover the peppers. Bring the water to a boil and add the peppers in for 2-3 minutes. While peppers are cooking get a deep bowl prepared with ice water to blanch the peppers.

Remove the peppers and immediately submerse in the ice water for 30-40 seconds. Place the peppers in an square baking dish and stuff each of the peppers with the filling.

Cover with foil and cook for 10 minutes. Then uncover and cook for an additional 15 minutes. Sprinkle cheese on the tops for the last 1-2 minutes to melt.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I love to play around with this recipe depending on what protein you use. I’ve used salsa instead of tomato sauce to make a Mexican bells. Have fun with it.

 

 

 

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