INGREDIENTS

5 RED BELL PEPPERS (CUT IN HALF OR KEPT WHOLE)

1 CUP SHREDDED MOZZARELLA

½ CUP PARSLEY, CHOPPED

1 TEASPOON SEA SALT

BLACK PEPPER TO TASTE

1 CAN BLACK BEANS, RINSED & DRAINED

1 PKG. OF FRESH MUSHROOMS, CHOPPED

1.5 LBS. OF GROUND TURKEY OR LEAN GROUND BEEF

OLIVE OIL

COOKED TOMATO SAUCE (ABOUT 2 CUPS) – SEE WEBSITE FOR MY RECIPE

 

DIRECTIONS

  • BROWN MEAT IN 1 TBSP. OLIVE OIL, SEASON WITH SALT AND PEPPER, DRAIN AND LET COOL
  • MEANWHILE, IN A LARGE FRYING PAN, SAUTEE CHOPPED ONIONS AND GARLIC WITH 1 TBSP. OLIVE OIL
  • ADD THE CHOPPED MUSHROOMS TO THE PAN, SEASON WITH SALT & PEPPER, COOK FOR 10 MINUTES. THEN ADD THE BEANS, BROWNED MEAT, SOME OF THE SAUCE YOU PREPARED AND LET EVERYTHING SIMMER FOR AN ADDITIONAL 10 MINUTES.
  • PLACE THE MIXTURE IN A LARGE MIXING BOWL AND ADD THE SHREDDED MOZZARELLA, MIXING WELL, LET COOL AND PUT ASIDE
  • MEANWHILE, CUT PEPPERS IN HALF AND REMOVE THE INSIDE SEEDS AND WASH WELL
  • STUFF PEPPERS WITH THE MIXTURE
  • PLACE THE REMAINING TOMATO SAUCE AT THE BOTTOM OF THE PAN AND BAKE COVERED AT 400 DEGREES FOR 1 HOUR AND 10 MIN.
  • LAST 10 MINUTES, REMOVE FOIL
  • SERVE HOT!