Stuffed Peppers |
| Name: |
Liz Toepfer |
| Base: |
Scott Air Force Base |
| Recipe: |
You will need:
4 green peppers
lean ground beef
2 garlic cloves
bunch of green onion
1 small white onion
1 bag instant brown rice
1 can rotel
1 can tomato soup
Mozarella cheese
Cut tops and seeded middle out of peppers and rinse with cool water. Boil approximately 25-30 minutes in water with a tsp of olive oil until tender but still firm. Set in a square baking dish. Heat skillet with 1 tblsp olive oil. Press garlic cloves into skillet with garlic press, use kitchen shears to snip green onion in(only green parts), dice white onion and add to skillet to simmer till carmelized or lightly brown. Add beef to skillet and brown till done. In microsteamer, add 1 tblsp water and bag of instant brown rice(Success Rice works good) and microwave for 10 minutes. When done, add rice ,tomato soup, and rotel to beef mixture and let come to a slight boil with lid on for about 10 minutes. Scoop mixture into peppers and sprinkle with mozarella cheese. Bake in 350 degree oven till cheese bubbles and peppers are fork tender.
Serve warm. |
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