There are many different recipes for stuffed peppers on the internet as well as in cook books, and I have tried several, but so far this is my favorite.
5 cloves garlic
1 onion
12 ounces mushrooms, finely sliced½ head celery, chopped
3 carrots, chopped
2 zucchinis, chopped
1.34 lbs ground beef
1 can marinara sauce
5 cups cooked rice
1 can olives, drained
1 cup peas
½ cup corn
½ bag Taco Seasoning from Trader Joe's
2 cups shredded mixed Gouda & Mozzarella cheese
2 tsp oregano
1 tsp salt
6 large bell peppers (ideally ones that will stand up on their own)
olive oil spray from Trader Joe's
olive oil
Finely chop the onion and mince the garlic.
Coat a large pan or wok with olive oil and heat it on the stove on high.
Add the onion and garlic to the oil and cook until the onions turn a light golden brown.
Add the thinly sliced mushrooms to the pan.
Cook down the mushrooms until there is very little liquid left in the pan.
Unwrap the ground beef and add it to the pan. Use a wooden spoon to crumble it into small chunks, then sprinkle with 1 tsp salt and 2 tsp oregano.
Sprinkle with the Taco Seasoning from Trader Joe's and stir to combine.
Once the meat is brown all over, add the chopped zucchinis, celery, and carrots.
Cook until the vegetables are slightly softened, then transfer to a large bowl.
Add rice, marinara sauce, olives, peas, corn, and 1 ¾ cups cheese, and mix thoroughly.
Cut the tops out of the bell peppers with a small knife, then arrange in a deep glass dish.
Use a small spoon to fill the peppers with the meat/rice mixture.
Once all the peppers are filled, spray with olive oil spray, sprinkle with remaining ¼ cup cheese, then cook in a 375* oven until the peppers are just starting to brown but aren't soggy.
These peppers are best served alongside a Mexican or BBQ salad, you can try them with my BBQ Chopped Salad!
To see more of my pictures you can find me on Instagram at @audreygracephotography.
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