Recipe by William (Uncle Bill) Anatooskin
This excellent recipe took me many experimental tries before I came up with a delicious tasting filling. The preparation and cooking time may be somewhat lengthy but is worth the effort.
Top Review by mrsalty
I made this exactly according to the recipe - couldn't stop eating the filling before putting them in oven. Delicious!!!!! Best stuffed peppers EVER! I can't imagine why some of the comments say that people doubled the cooking time on the rice! Rice takes 20 minutes to cook, period! LOL
- 6 large sweet red peppers, seeded and cored
- 1 1⁄4 cups long grain white rice or 1 1⁄4 cups brown rice
- 2 1⁄4 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 1 lb lean ground beef
- 1⁄2 cup finely chopped onion
- 1 large celery rib, finely chopped
- 3⁄4 cup sliced fresh mushrooms
- 2 medium carrots, peeled and grated
- 3⁄4 teaspoon granulated garlic powder
- 1 teaspoon italian seasoning mix
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 (16 fluid ounce) can plum tomatoes, crush tomatoes and include liquid
- 1 1⁄2 teaspoons dried dill weed
- 1⁄2 cup ketchup
- 1⁄4 cup water
- 3⁄4 cup grated mozzarella cheese
Directions See How It's Made
- Carefully cut out the stem portion of the peppers.
- Remove seeds and membranes carefully and discard.
- Place peppers (stand upright) in a large saucepan.
- Add 1/2 cup water, cover and bring to boil and parboil for 5 minutes.
- Drain well; set aside covered.
- In a medium saucepan, add rice and chicken broth and bring to boil.
- Reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
- In a large frying pan, add olive oil, ground beef and chopped onion and saute' until mixture is lightly browned, about 5 minutes.
- Add chopped celery, sliced mushrooms, grated carrots, garlic powder, Italian herb seasoning mix, salt, pepper, crushed tomatoes including liquid, cooked rice, dill weed; mix well and bring to boil.
- Reduce heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
- Preheat oven to 350 degrees F.
- Carefully stuff peppers with mixture.
- Place stuffed peppers (standing up) in a deep, oven-proof casserole dish.
- Spoon any remaining mixture over peppers.
- In a small mixing bowl, mix together ketchup and water.
- Pour this sauce equally over the stuffing in each pepper.
- Cover casserole dish with a lid or tightly with aluminum foil.
- Bake in preheated 350 F oven for 20 minutes.
- Remove lid or foil, sprinkle grated mozzarella cheese on top of the stuffed peppers.
- Continue to bake uncovered at 350 F for another 10 minutes or until cheese melts.
- Serve hot.
- You may use a combination of red, orange, yellow or green peppers for a colorful presentation and a variety of taste.