Monday, March 1, 2010

Stuffed Peppers

3 large peppers
1 cup uncooked brown rice
2 cups water/chicken stock
1# ground meat (sausage, beef, turkey)
1/2 diced onion
1 can of tomato soup
1 cup of water
1 tsp chili powder
1 tsp garlic
several shakes of salt, pepper, red pepper flakes
2 cups shredded cheese (divided)

Simmer rice in water/chicken stock, covered for 30-45 minutes until rice is tender. Brown meat and onions. Once browned, add soup, 1 cup water, and spices. Bring to a simmer, then reduce heat to low and add 1 and 3/4 cup cheese. Simmer for an hour. Add cooked rice and simmer for another half hour. While simmering for the final half hour, preheat oven to 350, prepare peppers by washing, cutting off tops, removing seeds and cleaning out the inside. Boil in a big stock pot of water for 10 minutes.

Place peppers in a casserole/baking dish. Fill with stuffing. Bake for half hour. Top with remaining cheese and brown under broiler.

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