Sunday, March 1, 2009

Brown Rice Stuffed Peppers

For this you can use any color pepper you want. These freeze well and can be microwaved to heat them. Don't let this intimidate you. It really is easy. By accident, I dumped in whole peppercorns once. They softened during baking and it was really good this way. If you don't like that much pepper flavor, use ground.

6 large peppers
1 lb. ground meat of choice
2 tbls. chopped onion
1 tsp. salt
1/4 tsp. garlic power (or minced garlic)
1/2 tsp. ground or whole black pepper
1 c cooked brown rice
1 can (15 oz. tomato sauce)
3/4 cup shredded mozzarella cheese or parmesan

Preheat oven to 350 degrees F. Cut a thin slice from the top of stem end of peppers, remove seeds and membranes. Rinse. Place on a microwaveable dish, covered in plastic wrap, for 3-4 minutes. Mix rice, meat, 1 cup tomato sauce and rest of ingredients except cheese. Stand upright in a baking dish and pour remaining sauce over tops. Cover with foil and cook about 45 min. remove cover, topo with cheese and bake 15 minutes more.

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