"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Bell Peppers Recipe

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This recipe for Stuffed Bell Peppers is from Mimi's 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!



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

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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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