INGREDIENTS
1 CUP ARBORIO RICE
1 ½ POUNDS LEAN GROUND BEEF
1 RED ONION, DICED
1 CUP PARSLEY, CHOPPED
2 CUPS SHREDDED MOZZARELLA
5 RED BELL PEPPERS, CUT IN HALF & REMOVING THE SEEDS
2 TABLESPOONS GRAPESEED OIL
DIRECTIONS
1ST YOU WILL NEED TO MAKE YOUR TOMATO SAUCE AHEAD OF TIME (SEE MY WEBSITE FOR RECIPE). YOU WILL NEED 1 JAR (680ML OF COOKED TOMATO SAUCE FOR THIS RECIPE)
- BOIL A MEDIUM SIZE POT WITH SALTED WATER AND ADD YOUR RICE ONCE THE WATER BOILS, COOK UNTIL AL DENTE (FOLLOWING PACKAGE DIRECTIONS), DRAIN AND PUT ASIDE
- IN A MEDIUM SIZE FRYING PAN, ADD 2 TABLESPOONS OF GRAPESEED OIL AND SAUTEE THE ONION, COOK FOR A FEW MINUTES THEN ADD YOUR GROUND MEAT, SEASON WITH SALT AND PEPPER, ADD YOUR PARSLEY AND COOK TILL MEAT IS BROWNED, DRAIN AND PUT ASIDE
- IN A LARGE MIXING BOWL, ADD THE RICE WITH HALF OF THE COOKED TOMATO SAUCE, MIX WELL, THEN ADD YOUR MEAT MIXTURE, MIXING WELL
- START FILLING YOUR PEPPERS WITH THE MIXTURE, PRESSING THEM WELL INTO THE PEPPER HALVES
- USING A LARGE PAN, ADD THE REMAINING COOKED SAUCE AT THE BOTTOM FOLLOWED BY YOUR STUFFED PEPPERS
- COOK IN A PREHEATED 400 DEGREES F. OVEN FOR 1 HOUR COVERED WITH FOIL
- REMOVE FOIL AND ADD MOZZARELLA ON TOP OF EACH PEPPER AND COOK FOR AN ADDITIONAL 15 MINUTES UNCOVERED
SERVE HOT!
Leave A Comment