http://mercifulg.blogspot.com/ Stuff the bell pepper with sausage, rice, especial seasoning, topped with stewed tomatoes, bake and serve. The dish turned out pretty good. Easy to find ingredients, cost less and leftover turned out tasty.
1/2 pound ground beef.
2-3 Red or green bell peppers (washed, seeds and stems
removed, top portion cut off).
1 cup of cooked brown rice (optional).
1/2 cup Grated cheese ( sharp cheese are better) I used veggie cheese for my recipe.
1/2 cup slices of red and green pepper.
1/2 cup of diced turkey sausage about 2 inches.
1 cup chopped mushroom- 5 buttons.
2 cloves of garlic,
crushed and chopped.
1/2 cup of onion (red or yellow).
1 packet of chicken seasonings.
1/2 tsp of basil.
dash of salt.
dash of fresh ground pepper.
1/2 of canned stewed tomatoes (tomato paste or sauce works too).
Directions:
1. Boil 2 cups of water. Put 1 tbsp of salt.
2. Drop the peppers into salted boiling water. for five minutes.
3. Remove the peppers from the pot and place in a baking dish.
4. Turn the top burner on to mid heat, set the frying pan.
5. Grab the half pound of ground beef. Brown the meat in the heated frying pan. Drain the fat.
6. Add the diced turkey sausage into the pan.
7. Stir and fry for 1 minute, move the meat on the side to make a hole in the middle.
7. Stir and fry for 1 minute, move the meat on the side to make a hole in the middle.
8. Add the chopped garlic. Stir.
9. Add the onions, stir.
10. Add the diced peppers. Stir.
11. Add the chopped mushrooms. Stir.
12, Incoroporate all the ingredients, add the basil.
13. Add ground pepper and salt.
14. Add the grated cheese. Stir.
15. Add the cooked rice, stir.
16. Turn the burner heat to low and add a packet of chicken seasonings. Stir for one minute and turn the burner off.
17. Pre-heat the oven to 350 degrees.
18. Fill the peppers with the mixture, pack them in.
19. Top with stewed tomato sauce and slices of stewed tomatoes.
20. Cover with foil and put in the oven.
21. Bake for 45 minutes.
22. On the last ten minutes, add grated cheese on top.
23. Serve hot.
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