Stuffed peppers are super easy to make and full of flavour. With a tomato based sauce, mushrooms, onion, garlic, and beef/pork, its got everything you need to make this a stand alone dish for dinner. Forget the hassle of making extra side and just serve up a few of these tasty peppers. This recipe makes enough sauce for at least 8 peppers with a bit left over to pour on top if desired, or eat the left overs with a piece of toast.
Ingredients:
6 - 8 peppers halved
1.5lbs pork beef mix or Italian Sausage with casings removed
1 large onion
1 can sliced mushrooms or 1 cup fresh sliced mushrooms
4 cloves garlic minced
1 can diced tomato's
1/2 cup Jasmin rice
1/2 tsp Worcestershire sauce
1 to 2 cups shredded cheese
1 can spaghetti or tomato sauce
1 cup water with 1 tbsp. beef stock powder dissolved
Pinch Salt and pepper
1 tsp basil
1 tsp parsley
Directions:
- Preheat oven to 400 F
- Sauté beef until browned seasoning with salt and pepper. Remove and set aside
- Sweat onions and mushrooms in the same pot, then add garlic and sauté briefly. Careful not to burn.
Return meat to the pot and add remaining ingredients (except the cheese and peppers)
Stir it all together.
- Portion into your halved peppers and cover with shredded cheese
- Place in a baking dish with high sides.
- Cover and Bake for 40 minutes until peppers are fork tender.
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