Tuesday, July 28, 2015

Stuffed Bell Peppers


2 bell peppers (green or red)...
1 1/2 C. cooked rice
1 lb. ground beef
3 green onions
1 tsp. oregano
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1 tsp. worcestershire sauce
5-6 good dashes hot sauce
10 oz. can petite diced tomatoes with green chilies
shredded mozzarella cheese
Cut the bell peppers in half (I like mine lengthwise) and remove the seeds. Place them in a pot of boiling water for 3 minutes. Remove to a baking dish. In a skillet, brown the ground beef. Drain off the grease and add the onions and cook for 1 minute. Add in all the seasonings, worcestershire sauce and hot sauce. Stir to combine well. Stir in the tomatoes with juice and cook for 1 minute. Stir in the rice and combine well. Spoon the mixture into the pepper shells halfway and sprinkle with a little cheese. Fill the rest of the way and mound it on top then sprinkle with more cheese. Bake in a 350 degree oven for 20-25 minutes.
Courtesy of Janet's Appalachian Kitchen
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