Stuffed Peppers


Stuffed Peppers

6 Peppers (Any color or variety)
2 c. cooked brown rice
1/2 lb. lean mean (the leaner the better)- browned with
1 yellow onion &
1 tablespoon minced garlic
1 cup chicken broth 
1 can tomatoes
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon basil
1 teaspoon crushed red pepper
1 teaspoon salt
1 teaspoon pepper
1/2 c. cheddar cheese

  1. Ensure that the meat has been browned and the rice has been cooked
  2. Preheat oven to 350 degrees
  3. Remove tops, seeds, and cores from peppers
  4. Bowl the  4 peppers for 5 minutes (this allow the shell of the pepper to soften)
  5. Cut other 2 peppers into bit sized pieces
  6. In a large saute pan, heal the oil over medium-high heat. Add the onions and chopped bell peppers and cook for about 3 minutes.
  7. Add meat
  8. Add tomatoes, Worcestershire sauce, garlic powder, onion powder, basil, crushed red pepper, salt and pepper.
  9. Add rice and chicken broth and stir well. Remove from heat and mix in cheese.
  10. Pour enough water into a baking dish to just cover the bottom, about 1/8 inch deep. Stuff the peppers with rice mixture and place in the baking dish. Bake until the peppers are tender and the filling is heated trough, about 25 to 30 minutes.

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