Saturday, January 28, 2012

Stuffed Bell Peppers Round Two

Its been awhile since we had our usual style of stuffed bell peppers. I was all ready to get everything together. Started cooking the rice and I went to start the ground beef and it was still frozen hard. Time to reinvent our meal. This is what we came up with. Note:

Veggie Stuffed Bell Peppers
  • 6 bell peppers
  • 1 onion
  • 1 clove of garlic
  • 1 cup mushroom slices
  • 1-14.5 ounce can of stewed tomatoes
  • 2 cups cooked brown rice
  • 1 cup shredded Pepperjack
  • bread crumbs, for topping
  • Parmesan cheese, for topping
  • Olive Oil
  1. Preheat oven to 400*. Slice the tops off of the peppers making sure to remove all of the stem and set aside. Scoop out the seeds and veins.
  2. Chop onion and the remaining pepper from stem. Mince garlic. Saute using a tablespoon of olive oil. Once the onions become translucent, add the mushrooms.
  3. When the veggies are cooked to your liking, dice stewed tomatoes and add to the mixture. Remove from heat and add rice.
  4. Fill each pepper half full sprinkle in shredded cheese and then continue filling each pepper. Sprinkle the remaining cheese on top of the filling, followed by a mixture of breadcrumbs and Parmesan for the top crust.
  5. Place in a deep 9X11 pan and Cook at 400* for 30 minutes or until the pepper is soft and the filling is hot.

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