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XCooking: Shyla Jennings Stuffed Bell Peppers
Stuffed bell peppers. You can make them several different ways for anyone who has dietary restrictions or doesn’t eat meat. I prefer mine with organic beef or turkey, brown rice, homemade marinara sauce and mozarella. You can add whatever veggies you like....
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- Cut off the tops of green peppers; discard seeds and membranes.
- Chop enough of the tops to make 1/4 cup, set aside.
- Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
- Sprinkle insides of the peppers lightly with salt.
- In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender. Drain off excess fat.
- Add drained tomatoes, salt, Worcestershire, and a dash of pepper.
In a separate pot put water bring to boil add rice cook until rice is soft, if needed add more water.
- Add rice to beef mixture.
- Stir in cheese.
- Stuff peppers with meat mixture.
- Place in a 10x6x2 baking dish.
- Bake, covered in a 350 degree oven for 30 minutes, in the last 5 minutes add any remaining cheese to the top of the peppers.
Photos and recipe courtesy of Shyla Jennings