M
MiniMe
Guest
Tried a different way of making the traditional stuffed green peppers tonight. Thought it turned out really good. Great for those that like the filling but don't want to eat a whole green pepper.
1 lb. ground chuck (or any ground meat..venison, sausage, etc.)
2 Tbsp. olive oil
1 medium onion chopped
2 Tbsp. Worcestershire sauce
1/2 Tbsp. dried oregano
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
2 8oz. cans tomato sauce
1 cup cooked white rice
3 to 4 green peppers, cut in half and cleaned
1 cup mozzeralla cheese
3/4 cups Italian bread crumbs
1/2 cup of butter
Heat olive oil in skillet, add ground meat and onion. Cook until meat is browned, drain fat. Return meat to pan, add oregano, garlic powder, worcestershire sauce, salt & pepper, rice and 1 8 oz. can tomato sauce. Mix and cook over medium heat 5 minutes to warm.
Cut peppers in half, clean out seeds and white veins. In a steamer, steam peppers for 4 minutes. Run under cold water to stop cooking, drain.
Preheat oven to 375 degrees. Put the other 8 oz. can of tomato sauce in small sauce pan and warm. Spray 13x9 pan with cooking spray, lay out peppers and begin assembly. Fill with meat & rice mixture. Spoon a layer of warmed tomato sauce over meat, top with mozzarella cheese. Spray a piece of aluminum foil with nonstick cooking spray (so cheese won't stick) cover and bake 40 minutes.
While baking, melt butter in small sauce pan, add bread crumbs and stir until moistened, remove from heat.
Remove peppers from oven, uncover, top peppers with bread crumbs. Put back in oven for 10 minutes or until bread crumbs are golden brown. When done, spoon tomato sauce over peppers when plated.
And the result:
1 lb. ground chuck (or any ground meat..venison, sausage, etc.)
2 Tbsp. olive oil
1 medium onion chopped
2 Tbsp. Worcestershire sauce
1/2 Tbsp. dried oregano
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
2 8oz. cans tomato sauce
1 cup cooked white rice
3 to 4 green peppers, cut in half and cleaned
1 cup mozzeralla cheese
3/4 cups Italian bread crumbs
1/2 cup of butter
Heat olive oil in skillet, add ground meat and onion. Cook until meat is browned, drain fat. Return meat to pan, add oregano, garlic powder, worcestershire sauce, salt & pepper, rice and 1 8 oz. can tomato sauce. Mix and cook over medium heat 5 minutes to warm.
Cut peppers in half, clean out seeds and white veins. In a steamer, steam peppers for 4 minutes. Run under cold water to stop cooking, drain.
Preheat oven to 375 degrees. Put the other 8 oz. can of tomato sauce in small sauce pan and warm. Spray 13x9 pan with cooking spray, lay out peppers and begin assembly. Fill with meat & rice mixture. Spoon a layer of warmed tomato sauce over meat, top with mozzarella cheese. Spray a piece of aluminum foil with nonstick cooking spray (so cheese won't stick) cover and bake 40 minutes.
While baking, melt butter in small sauce pan, add bread crumbs and stir until moistened, remove from heat.
Remove peppers from oven, uncover, top peppers with bread crumbs. Put back in oven for 10 minutes or until bread crumbs are golden brown. When done, spoon tomato sauce over peppers when plated.
And the result:
so that leaves the human tray...the lap 
