Stuffed Bell Peppers
Source of Recipe
Linda K. Leone-2/17/2012
Recipe Introduction
Microwave recipe.
If you don't have pork stock, use half beef and half chicken bouillon.
List of Ingredients
4 bell peppers, red, orange or yellow
1/2 C chopped bell pepper tops
2-4 T olive oil
6-8 0z cooked and roughly chopped link sausages
1/2 C cooked and chopped mushrooms
1 medium clove garlic, minced
1 C sliced scallion
1/8-1/4 C chopped parsley
2 C cooked rice
1 tsp Italian seasoning
1 slice pepper jack cheese, cut into quarters
1 1/2 C pork stock
Tomato sauce
paprikaRecipe
Microwave the bell peppers on high for 1 minute.
Combine all but the whole bell peppers, cheese, stock, tomato sauce and paprika.
Stuff the peppers 3/4 full with the rice mixture and add 1 T of the stock to each pepper. Place a quarter of a slice of cheese into each pepper and fill to the top with more rice mixture. Add 1 more T of stock to each pepper. Sprinkle with paprika. Top each pepper with 1-2 T tomato sauce.
Place in microwave casserole dish. Pour the stock to 1/8th inch deep in bottom of the dish. Add remaining rice to the outsides of peppers in dish.
Cover with plastic wrap and microwave on high for 10 minutes. Check them and if not done to desired tenderness, microwave for another 2 minutes.
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