Stuffed Peppers

Back in July, 2012 I posted a recipe for stuffed peppers. Since then, I have deleted and remade the recipe. Why? Not only was I highly disappointed with the presentation, but my execution of the recipe and taste of the peppers themselves was lacking. I’ve made a mental note to never try cooking while extremely ill ever again (unless it’s chicken broth, haha).

Stuffed Peppers

Image

3 Green Bell Peppers

3 Multi-Colored Bell Peppers

1 Lb Ground Beef

2 Chicken Thighs (chopped small)

1 Tbsp Salt

1 Tbsp Pepper

½ Tbsp Rosemary

½ Tbsp Oregano

½ Tbsp Parsley

½ Tbsp Sage

½ Tbsp Onion Powder

1 ½ Tbsp Garlic (chopped)

1 ½ Tbsp Balsamic Vinegar

1 Tbsp Soy Sauce (gluten free)

1 Onion (diced)

1 Cup Rice (cooked)

1 Can Crushed Tomatoes (14.5 oz)

6 oz Mozzarella Cheese

Preferred Non-Stick Cooking Spray

  • ImagePreheat oven to 350°
  • Pre-cook rice and set aside in a large mixing bowl.
  • Cut the tops off the peppers, remove the seeds, and flesh from the inside. Spray your baking pan (I used a round 8” pan) with your non-stick spray and set your pepper
  • shells aside in the pan.
  • Combine the beef, chicken, salt, pepper, rosemary, oregano, parsley, sage, onion powder, garlic, balsamic, and soy sauce. Spray a pan with your non-stick spray and heat to a medium-high temp. Add your meat and brown.
  • ImageOnce meat is browned turn your burner down to medium heat.
  • Next, incorporate your onion into the meat; make sure it is evenly  distributed. Cook the onion until it is transparent.
  • Once the onion is cooked, add the
  • meat as well as your tomatoes and mozzarella to the rice. Thoroughly mix all the stuffing components together.
  • Stuff the peppers well, using a small spoon to press in the mix. Fill to the top and flatten, so you can add more mozzarella later on.
  • Bake for 50 minutes; right before serving sprinkle grated mozzarella over them and bake until melted.

ⓛⓞⓥⓔTricia

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