Mmm, stuffed green bell peppers. They are a perfect food regardless of season. They are a meal all by themselves. So why in the world have I not made them before? The answer is simple, my husband. He is very specific requirements when it comes to stuffed peppers. The beef can not be the majority of ingredient. The pepper still needs to be a bit crispy. There needs to be mushrooms in them...and so on and so on. So I took a recipe from my friend A and modified it. I liked that her peppers were not boiled first and that she used tomato sauce instead of spaghetti sauce. So here goes...
Stuffed Green Bell Peppers
Makes 4 peppers
You will need:
- 4 medium to large green bell peppers, tops and seeds removed
- 1/2 lb of ground beef
- 1/2 yellow onion, chopped
- 1 to 2 T minced garlic
- 1 cup plus 1/4 cup mozzarella cheese
- 2 cups cooked rice (I use one "boil in the bag" bag of rice)
- 1 8oz can of tomato sauce
- 6 large cremini mushrooms, chopped
Preheat oven to 350 degrees. Prepare rice as directed on package. Meanwhile, in a large skillet add onion and ground beef. Cook over medium until the beef is browned and the onions are translucent. Add in the mushrooms. Cook for 2 to 3 minutes or until the mushrooms release their moisture. Remove from heat. Drain the rice and add to the filling mixture. Stir in 2oz of the tomato sauce and 1/4 cup of mozzarella cheese.
Place the bell peppers in an 8X8 baking dish, it is the perfect size for four peppers. Make sure that tops, seeds and white flesh are removed. fill each pepper with the meat mixture. Pour remaining tomato sauce over the filled peppers. Bake for 45 minutes. Remove baking dish and top peppers with remaining mozzarella. Bake for 15 more minutes or until cheese begins to brown.
Next time I am going to try A's suggestion of adding some Italian sausage to the mixture. I think it will taste fabulous.