Monday, November 14, 2011

Stuffed Peppers



This is a very versatile dish. It’s also quick and a easy weeknight meal. I just eat them alone most times I dont even serve a side dish ok well maybe some bread to sop up the sauce.



Ingredients

5 whole Bell Peppers
1 whole Onion, Chopped
1 cup White Rice
1 pound Ground Beef, Sausage Or Turkey
2 cloves Garlic, Minced
1 jar (about 24 Oz. Jar) Tomato Sauce
1 teaspoon Dried Basil
½ cups Parmesan Grated Cheese, Divided
1 Tablespoon Butter, Melted
½ cups Italian Bread Crumbs

Preparation Instructions

Preheat oven to 350 degrees (F). Wash peppers, slice tops off, remove stems, and chop the pepper tops and onion. Set the whole peppers aside. Cook rice according to package directions.
Brown ground meat on medium heat and drain excess fat. Return meat to pan. Add onion, garlic and chopped pepper tops. Cook for about 5 minutes and add sauce and basil. Add cooked rice, 1/4 cup of cheese, cover and reduce heat to low. Continue cooking for 10 minutes.
Meanwhile, add the whole peppers to a large pot of boiling water and boil for 3 minutes. Remove peppers to a casserole dish. Melt butter in the microwave, add bread crumbs and the rest of cheese to the melted butter; set aside. Fill each pepper generously with the meat mixture and top with bread crumb mixture. Bake for 20 minutes and tops are golden brown.
Note: If you want to make a meatless version, substitute meat with chopped carrots and celery, 1/2 cup each.


*See this over at Weekend Potluck

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