Stuffed Green Bell Peppers Recipe by Ashleyspartan
Stuffed green bell peppers Cooking Instructions 1 Cut tops off peppers, so that there is an open cavity, clean seeds & white membrain out of inside. 2 In pot, boil peppers in water for 3-4 minutes (you want them tender but not TOO mushy/tender) 3 In 3 inch deep sauce pan, add ground beef & ground sausage, sautee til brown, drain excess grease. 4 Add chicken stock, dried herbs, seasonings, diced tomatoes & uncooked rice. 5 Stir, put lid over pan & let simmer for 5 minutes. If there is excess liquid, thats alright. Add 1cup & a half of shredded cheese. Mix well. 6 After peppers are done boiling, put under cold water to shock & stop cooking process. Dry peppers. Stuff peppers to tippy top with meat mixture. Top off peppers with rest of cheddar cheese. Bake for 10 minutes on 375°. Serve with tomato sauce if desired. 1 Cut tops off peppers, so that there is an open cavity, clean seeds & white membrain out of inside. 1 Cut tops off peppers, so that there is an open cavity, clean seeds & white membrain out of inside. 2 In pot, boil peppers in water for 3-4 minutes (you want them tender but not TOO mushy/tender) 2 In pot, boil peppers in water for 3-4 minutes (you want them tender but not TOO mushy/tender) 3 In 3 inch deep sauce pan, add ground beef & ground sausage, sautee til brown, drain excess grease. 3 In 3 inch deep sauce pan, add ground beef & ground sausage, sautee til brown, drain excess grease. 4 Add chicken stock, dried herbs, seasonings, diced tomatoes & uncooked rice. 4 Add chicken stock, dried herbs, seasonings, diced tomatoes & uncooked rice. 5 Stir, put lid over pan & let simmer for 5 minutes. If there is excess liquid, thats alright. Add 1cup & a half of shredded cheese. Mix well. 5 Stir, put lid over pan & let simmer for 5 minutes. If there is excess liquid, thats alright. Add 1cup & a half of shredded cheese. Mix well. 6 After peppers are done boiling, put under cold water to shock & stop cooking process. Dry peppers. Stuff peppers to tippy top with meat mixture. Top off peppers with rest of cheddar cheese. Bake for 10 minutes on 375°. Serve with tomato sauce if desired. 6 After peppers are done boiling, put under cold water to shock & stop cooking process. Dry peppers. Stuff peppers to tippy top with meat mixture. Top off peppers with rest of cheddar cheese. Bake for 10 minutes on 375°. Serve with tomato sauce if desired. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips