Stuffed Bell Peppers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1# lean ground beef
4 mushrooms, chopped
3 ears of corn kernals or 1 1/2 cups frozen corn
2 ribs celery, chopped finely
1 medium onion, chopped
2 cloves garlic, minced
2 14 oz cans petite diced tomatoes with juice
2 T concentrated tomato paste
2 T basil
1 T oregano
1/2 tsp red pepper flakes
kosher salt and pepper to taste
1 1/2 cups long grain rice, cooked
1/4 cup Italian parsley, chopped
6 bell peppers
1 cup shredded fontina cheese or monterey jack cheese
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Directions: |
Directions:Preheat oven to 350.
Brown the beef in a large fry pan over medium high for 5 minutes or until almost cooked through.
Add the mushrooms, corn kernels, celery, onion and garlic and cook until softened.
Stir in the tomatoes, tomato paste, basil, oregano and red pepper.
Season with salt and pepper and cook 15-20 minutes.
Stir in cooked rice and chopped parsley and cook for another 5 minutes.
Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds and then rinse the peppers.
Lightly sprinkle inside of pepper with salt and pepper.
Place in a microwave safe dish with 1/4 cup water.
Cover with plastic wrap and microwave for 5 minutes or until they soften.
Transfer to a 3 quart baking dish and fill peppers with mixture.
Sprinkle the top with cheese and bake for 20 minutes or until browned. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
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