Easy Stuffed Bell Peppers

Submitted by toninalani

"Quick, easy, make with left overs. Modify your seasonings to your taste. Worchestirshire sauce can be substituted for the soy sauce. This was just an experiment that has become a regular on our dinner menu."

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Yields: 6 peppers
• Serves: 6

ingredients

• 6 medium green peppers
• 453.59 g lean ground beef
• 78.78 ml chopped yellow onion
• 59.14 ml chopped button mushroom
• 425.24 g can tomato sauce
• 118.29 ml uncooked long-grain rice
• 59.14 ml prepared breadcrumbs
• 4.92 ml soy sauce
• 1.23 ml dried oregano
• 1.23 ml dried basil
• 29.57 ml grated parmesan cheese
• 0.25 ml garlic salt
• 0.25 ml pepper

directions

1. Cut the tops of the poppers and remove the seeds and membrane.
2. Precook the peppers in boiling salted water for about 1 minute and drain on paper towels. If you like firmer peppers, cool in icebath or omit precooking.
3. Meanwhile, lightly brown onions, mushrooms, and add the ground beef. Stuffing will continue to cook with the rice.
4. Season with salt and pepper.
5. Drain grease.
6. Add tomato sauce, uncooked rice, oragano, basil, and soy sauce.
7. Cover and simmer until rice is tender; about 15-20 minutes.
8. Stir in bread crumbs.Rice will continue to cook in oven.
9. Stuff peppers and stand upright in baking dish.
10. Top with 1 tablespoon of grated parmesan cheese on each stuffed pepper.
11. Bake uncovered at 350 degrees for 40-45 minutes or until rice is fully cooked.
12. Add bell pepper tops last 10 minutes of cooking to avoid burning the stuffing.