UNCLE BILL'S STUFFED SWEET PEPPERS
Source of Recipe
Willaim Anatooskin (Uncle Bill)
UNCLE BILL'S STUFFED SWEET PEPPERS
This excellent recipe took me many experimental tries before I came up with a delicious tasting filling. The preparation and cooking time may be somewhat lengthy but is worth the effort.
6 large sweet red peppers , seeded and cored
1 1/4 cups long grain white rice or brown rice
2 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
1 lb lean ground beef
1/2 cup finely chopped onions
1 large celery rib finely chopped
3/4 cup sliced mushrooms
2 medium carrots ,peeled and grated
3/4 teaspoon granulated garlic powder
1 teaspoon italian seasoning mix
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (16 fluid ounces) can plum tomatoes crush tomatoes and include liquid
1 1/2 teaspoons dried dill weed
1/2 cup ketchup
1/4 cup water
3/4 cup grated mozzarella cheese
1. Carefully cut out the stem portion of the peppers.
2. Remove seeds and membranes carefully and discard.
3. Place peppers (stand upright) in a large saucepan.
4. Add 1/2 cup water, cover and bring to boil and parboil for 5 minutes.
5. Drain well; set aside covered.
6. In a medium saucepan, add rice and chicken broth and bring to boil.
7. Reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
8. In a large frying pan, add olive oil, ground beef and chopped onion and saute' until mixture is lightly browned, about 5 minutes.
9. Add chopped celery, sliced mushrooms, grated carrots, garlic powder, Italian herb seasoning mix, salt, pepper, crushed tomatoes including liquid, cooked rice, dill weed; mix well and bring to boil.
10. Reduce heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
11. Preheat oven to 350 degrees F.
12. Carefully stuff peppers with mixture.
13. Place stuffed peppers (standing up) in a deep, oven-proof casserole dish.
14. Spoon any remaining mixture over peppers.
15. In a small mixing bowl, mix together ketchup and water.
16. Pour this sauce equally over the stuffing in each pepper.
17. Cover casserole dish with a lid or tightly with aluminum foil.
18. Bake in preheated 350 F oven for 20 minutes.
19. Remove lid or foil, sprinkle grated mozzarella cheese on top of the stuffed peppers.
20. Continue to bake uncovered at 350 F for another 10 minutes or until cheese melts.
21. Serve hot.
22. You may use a combination of red, orange, yellow or green peppers for a colorful presentation and a variety of taste.
6 servings
1 hours 25 minutes ( 15 mins prep time, 1 hours 10 mins cook time )
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