Post by Loupy on May 24, 2017 19:30:52 GMT -7
Classic Stuffed Bell Peppers
From: Megan Elliott @ www.cheatsheet.com/life/forgotten-dishes-millennials-should-bring-back-to-life.html/
You can find recipes for stuffed veggies of every sort, but we’d like to think it all began with the humble bell pepper. Their mellow flavor and hollow shape make them the perfect vehicle for just about any type of filling. Keep things traditional with these ones filled with rice, meat, and cheese from Food n’ Focus. This recipe is really easy to scale up or down, so you can adjust for however many mouths you’re feeding.
Ingredients:
4 medium bell peppers
1 cup cooked brown rice
1½ tablespoons olive oil
1 medium onion, finely chopped
12 ounces ground beef chuck
3 medium garlic cloves, minced
1 (14½-ounce) can crushed tomatoes
¾ cup shredded Monterey Jack cheese
2 tablespoons chopped fresh parsley
Salt and pepper
Directions:
Preheat oven to 350 degrees Fahrenheit.
Cut off tops of peppers and remove seeds and cores, keeping peppers intact.
Place in a baking dish.
Heat oil in a 12-inch skillet over medium-high and add onion.
Cook, stirring occasionally, until soft and starting to brown, about 5 minutes.
Add beef and season with salt and pepper.
Continue to cook, breaking into pieces with a wooden spoon, until no pink remains, about 4 minutes longer.
Stir in garlic and cook until fragrant, about 1 minute.
Remove from heat.
Drain any accumulated fat and transfer to a large bowl.
Stir in rice, half of tomatoes, half of cheese, parsley, and season with salt and pepper.
Divide evenly among peppers and top each with remaining tomatoes and cheese.
Bake for 40 minutes, or until cheese is bubbling and filling is hot.
Serve.
From: Megan Elliott @ www.cheatsheet.com/life/forgotten-dishes-millennials-should-bring-back-to-life.html/
You can find recipes for stuffed veggies of every sort, but we’d like to think it all began with the humble bell pepper. Their mellow flavor and hollow shape make them the perfect vehicle for just about any type of filling. Keep things traditional with these ones filled with rice, meat, and cheese from Food n’ Focus. This recipe is really easy to scale up or down, so you can adjust for however many mouths you’re feeding.
Ingredients:
4 medium bell peppers
1 cup cooked brown rice
1½ tablespoons olive oil
1 medium onion, finely chopped
12 ounces ground beef chuck
3 medium garlic cloves, minced
1 (14½-ounce) can crushed tomatoes
¾ cup shredded Monterey Jack cheese
2 tablespoons chopped fresh parsley
Salt and pepper
Directions:
Preheat oven to 350 degrees Fahrenheit.
Cut off tops of peppers and remove seeds and cores, keeping peppers intact.
Place in a baking dish.
Heat oil in a 12-inch skillet over medium-high and add onion.
Cook, stirring occasionally, until soft and starting to brown, about 5 minutes.
Add beef and season with salt and pepper.
Continue to cook, breaking into pieces with a wooden spoon, until no pink remains, about 4 minutes longer.
Stir in garlic and cook until fragrant, about 1 minute.
Remove from heat.
Drain any accumulated fat and transfer to a large bowl.
Stir in rice, half of tomatoes, half of cheese, parsley, and season with salt and pepper.
Divide evenly among peppers and top each with remaining tomatoes and cheese.
Bake for 40 minutes, or until cheese is bubbling and filling is hot.
Serve.
