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!
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