Stuffed Pepper Boats
Source of Recipe
Terry @ Atkins Site
Recipe Introduction
Level 1 ~ Pro/Fat & Veggies ~ My notes are at the end as I do quite a few things differently. Notations in {..} in the recipe body are mine also.
List of Ingredients
1 pound of beef chuck ground beef
Half of a small onion (diced)
2 large green peppers {use 4-5 peppers}
6 mushrooms chopped (more or less if you like)
{Deb: I add 1/2 head diced fresh cauliflower to simulate rice}
1 clove of garlic (diced into bits)
1 tablespoon canola oil {olive oil}
Hot sauce
4 ounces Mozarella cheese
1 can tomato sauce {14 ounce can}
Parmesan cheese
Seasonings (below is a list of seasonings I used) I recommend all of them.
salt to taste
1 tablespoon garlic powder
1/2 teaspoon cumin powder
1/4 teaspoon chili powder
2 dashes of oregano
2 dashes of basil
1 dash of black pepper
Recipe
Season meat with all dry seasonings and mix well. Add a tablespoon of canola oil (use oil of choice) to frying pan and brown meat a bit. Add 1/2 cup of water so meat can break apart. Add garlic, onion and mushrooms. Simmer for about 10 minutes so flavors blend well. Preheat oven to 350. Add a few dashes of hot sauce to mixture for an extra kick or just leave out, its up to you. I couldn't even notice it in the final product. Turn off heat and prepare the green peppers by cutting them in half and removing the stem and seeds from the inside. When done they will look like a boat. Sprinkle the inside of pepper with parmesan cheese, add some beef mixture, approx 2 tablespoons and layer 2 ounces of Mozzarella in the middle. Top with more meat mixture until you can't see the cheese. Do not overfill because it will overflow. Drizzle the top with canned tomato sauce and sprinkle more Parmesan cheese.
Bake at 350 for 1/2 hour covered with foil if you like the green pepper softer and well cooked. If you like the pepper "roasted" and dark, just flip over when done and toast a bit. Be careful not to loose the fillings. A spatula would come in handy here. Note: I used a toaster oven to make one pepper boat. Move over to a plate when done and serve pepper side up. When you cut into it you will get bits of meat with cheese melted all over. It tastes just like lasagna to me because of the tomato sauce and cheese. Again, this makes 4 servings. If you want, make a double batch and freeze some pepper boats for later. It's up to each individual on how to freeze them. I only baked one boat and froze 3 for a later time.
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* Deb’s notes: My tweaks in the above recipe are in {..}. I did a few things differently. I use plain ground beef. Instead of 2 large peppers, I use 4-5 of the large sweet peppers (red, yellow & orange - we buy them in a 6 pack at Costco). Instead of the mushrooms, I use 1/2 head of diced cauliflower (sauteed with the meat). I use olive oil instead of canola. I also mixed in 3/4 of a 14 ounce can of tomato sauce into the browned meat mixture (reserving the other 1/4 of the can to drizzle over the stuffed peppers). After I stuff the peppers, I sprinkle on more parmesan cheese, drizzle on the remaining tomato sauce and then sprinkle on the remaining mozzarella cheese. I bake these covered for 1 hour. Delicious!
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