Arthur Adam Housley
Stuffed Bell Peppers
This was another one of those...never done it before meals and not only did it taste amazing, but it wasn't a heavy meal. We really enjoyed using different peppers. In this case we used 2 yellow, 1 orange, 2 green and 1 red bell pepper. Quick and easy too....so...here we go!
INGREDIENTS 1 cup of rice
1 lb of ground meat (we used beef, but any works)
2 tablespoons minced garlic
1 cup of chopped green onion
1/2 cup shredded carrot 2 tbsp. extra-virgin olive oil, plus more for drizzling Any spice you can think of ! I seasoned the beef with turmeric, garlic salt, chili powder and onion powder and all to taste. Kosher salt Freshly ground black pepper 6 bell peppers, tops and cores removed 2 cups of shredded cheese. I used Monterey jack and Parmesan MAKE EM
Preheat oven to 350°
Cook the rice
In a saucepan cook the meat, garlic, onion. Add spices and a little olive oil.
mix the beef and the rice together when the beef is almost done. Add more seasoning to taste.
Place peppers cut side-up in a baking dish and then spoon beef mixture into each pepper and at the half way point add a big pinch of cheese. Fill the rest of the way with the meat mixture and then top with Monterey jack...or any grated cheese. When they are all stuffed, cover baking dish with foil, but tent it...so it doesn't stick to the cheese on the peppers.
I don't recommending boiling the peppers first. Cook them raw...they'll be just fine!
Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
Garnish with Salsa....my next recipe I'm posting. you can also use ketchup!