Source: Whole Foods for the Whole Family
Date tried: June 3, 2017
Yield: 6 servings
Time needed: 90 minutes
I was looking for a way to use up some green pepper when I found this recipe. A classic.
Stuffed Green Peppers
1 lb. ground beef
1 medium onion, chopped
1/2 lb mushrooms, sliced
2 cups tomato juice
1/2 lb uncooked brown rice
4 oz. shredded Cheddar cheese
1/2 tsp. salt
oregano, basil,rosemary, thyme and Worcestershire sauce to taste
6 green bell peppers
Brown the ground beef in a skillet, stirring until crumbly.
Add onion and mushrooms. Sauté until vegetables are tender.
Add tomato juice. Bring to a boil.
Add rice. Simmer, covered, for 40 minutes or until rice is tender.
Add cheese and seasonings. Set aside.
Pre-heat oven to 350oF.
Cut tops from peppers, removing seeds and membranes.
Steam in a saucepan for 5 minutes.
Spoon filling into peppers and place in a baking dish.
Bake for 30 minutes.
The stuffed peppers may be made in advance and frozen. Defrost before baking.
Omit steaming the peppers if you prefer a crisper texture.
Cheese and/or mushrooms may be omitted.
Vary seasoning to taste.