Stuffed Peppers
Baked Goods, Dinners
Ingredients
5 Large Bell Peppers (*1)
1 lb. Ground beef, turkey, chicken, or pork
Diced Onions
Diced tomatoes (optional)
Additional peppers (optional)
2 cups cooked basmati rice (*2)
salt
pepper
Other desired seasonings such as onion powder, garlic powder, cumin, chili powder etc.
olive oil
Mozzarella cheese, shredded or in small cubes
Directions
Rinse peppers. Put in a pot with lightly salted water. Bring to a low boil and cook 2 minutes, turning the peppers to get every side heated.
Drain, cut in half lengthwise, remove the stem and seeds, and line up in a 13x9 pan, covered with foil and lightly oiled. You will probably have to squish them together a bit, or if you can't, put some of the pepper halves in their own container(s).
Put meat, seasonings, onions, and peppers if using, in a pan with a bit of oil and cook on medium. Lightly salt and pepper.
When the meat is almost done, add the tomatoes if using those. Cook until the meat is done, then drain.
Mix together the rice and meat mixture and test the flavor.
Sprinkle some cheese into the bottom of the pepper halves.
Fill peppers with the meat mixture. Cover with foil.
Bake in a 350 degree oven for 30 minutes.
Uncover, top with cheese, and bake an additional 10-15 minutes.
Notes
*To replace a bell pepper with jalapeños, you will want 3-4 good sized ones. Do not par cook, leave raw. Cut them in half, deseed, and lay 3-4 of the halves each in two foil "boats". Line the "boats" up with the bell peppers and top the same.
*2 These are good with Spanish Rice in place of plain rice.
*3 You can easily add in other diced veggies like carrots or zucchini in with the onions when you are preparing your filling.