Stuffed Bell Peppers are Easy, Yummy and Delicious!!
Ingredients:
4 large bell peppers
3/4 to 1 pound ground beef or Turkey
1 small white onion, finely chopped
3 garlic cloves, minced
handful of chopped fresh basil
1/2 cup frozen corn
1/2 teaspoon thyme
2 cups cooked brown rice (I use Trader Joe’s frozen)
1 cup tomato based pasta sauce
shredded cheese
salt & pepper to taste
You can use a variety of peppers. Red, Yellow, Orange or Green!
Preheat oven to 350 degrees Fahrenheit. Remove the tops, inside stems and seeds from the peppers. Rinse clean.
Steam the peppers to soften them. If you have a steamer pot, place the peppers in the steamer, fill the bottom with with water, boil and steam for 25 minutes. You can also place the peppers in a large pot, fill with water, bring to a boil and boil for 3 minutes. Drain the peppers on toweling.
Defrost and strain the corn under cold water.
Chop the onion, garlic and basil.
Brown the ground beef. Drain any excess fat.
Add the onions and garlic. Cook about 2 to 3 minutes.
dried thyme
Classico…my secret sauce.
Combine the rice, corn, basil, thyme, and sauce into the pan.
Salt & pepper to taste.
Fill the peppers and place in a glass baking dish.
For softer peppers, add an inch of water to the pan.
For firmer peppers, don’t add water.
Cover the pan with foil and bake at 350 for 35-40 minutes.
Pull from oven and top with cheese. Continue cooking (without foil) until the cheese melts.
