STUFFED BELL PEPPERS
DINNER AT HOME
We bought a bunch of Bell Peppers for Thanksgiving and never used them. I had to come up with a dinner that used the Peppers and other items we had in the kitchen. Stuffed Bell Peppers came to mind because when I was a kid my Grandma would make these and I loved them. Not having a recipe made me have to wing it based on the ingredients we had and what I thought would make a great Stuffed Pepper plus how I made them last time. I actually made this up as I went along and never looked at my last blog post and the results were amazing. One of the best Stuffed Peppers we have ever eaten. Loved this recipe!
Click link below to view previous post on Stuffed Bell Peppers;
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| STUFFED BELL PEPPER |
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| SAUTED GARLIC, ONION, SHALLOTS AND CARROTS. ADDED SMALL CAN OF MUSHROOMS THAT I CHOPPED UP AND THEN ADDED SALT/PEPPER. SET ASIDE. |
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| COOKED SOME GROUND BEEF WITH GARLIC, SALT AND PEPPER |
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| ADDED THE COOKED VEGETABLES TO THE BEEF ALONG WITH FRESH BASIL, OREGANO AND THYME |
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| ADDED COOKED RICE |
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| STIR IT ALL UP AND SIMMER A BIT |
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| ADDED JAR OF BERTOLLI TOMATO AND BASIL SAUCE |
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| SIMMERED ON LOW HEAT |
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| POURED ANOTHER BOTTLE OF BERTOLLI TOMATO BASIL SAUCE INTO PAN |
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| CLEANED THE BELL PEPPERS |
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| PLACED BELL PEPPERS ON SAUCE AND STUFFED WITH BEEF AND VEGGIE MIXTURE |
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| TOPPED WITH SHAVED PARMESAN CHEESE |
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| PUT THE TOPS ON AND COVERED WITH ALUMINUM FOIL. PLACED IN 375 DEGREE OVEN FOR AROUND 45 MINUTES |
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| COOKED PEPPERS ARE READY BUT FOUND THAT I NEEDED TO TAKE TOPS OFF AND PUT UNDER THE BROILER FOR AROUND 10 MINUTES TO BROWN |
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| AFTER BROILER THE PEPPERS LOOKED AMAZING |
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| INCREDIBLE STUFFED BELL PEPPER |
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