All About Food
November 4, 2016
When selecting peppers, look for squat peppers with an even bottom. These will hold more filling and sit straight in your baking dish.
4 bell peppers
2 tbsp. olive oil
1 onion, chopped
¾ lb. ground meat
½ cup beef stock
1 clove garlic, crushed
¼ tsp. pepper
¼ tsp. salt
1 tsp. dried oregano
1 tsp. dried basil
1 ½ cups cooked rice
3 oz. Parmesan cheese, grated
6 oz. mozzarella cheese, grated
1Prepare your peppers by cutting a wide mouth in the top and removing seeds.
2Heat oil in frying pan over medium-low. Add onions and saute for 5 minutes.
3Add ground meat and cook 10 minutes, until lightly browned.
4In a large bowl, combine the cooked meat, beef stock or bouillon, garlic, pepper, salt, oregano, basil, and rice.
5Divide the mixture among the peppers. Tamp it in until a little space remains at the top.
6Combine the grated Parmesan and mozzarella.
7Fill the tops of the peppers with the cheese mixture. Tamp it down to get as much cheese as possible in each pepper.
8Pre-heat oven to 350 F.
9Stand the peppers on a baking sheet or in a casserole dish. Bake for 1 hour.
This makes four large stuffed peppers. If you have smaller peppers, you may need 5-6 peppers – or eat the excess stuffing by itself.
Author of the image: Benreis
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