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!