Stuffed Bell Peppers

Home Up

STUFFED BELL PEPPERS

INGREDIENTS:

4 bell peppers, any color, tops cut off and seeds removed
1 lb. ground venison or substitute 85/15 ground beef
1 cup finely chopped sweet onions, Vidalia if in season
1 1/2 to 2 cups cooked long grain rice (Mahatma brand is my favorite inexpensive white rice)
2 garlic cloves, finely chopped
2 green onions including tops, finely chopped
1 teaspoon Morton table salt
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon freshly ground black peppercorns (Tellicherry)
1/2 teaspoon Wild Bills Meat Rub
1/2 teaspoon Worcestershire sauce
6 oz. tomato sauce
1/2 cup Mozzarella or Monterey Jack shredded cheese (shred your own cheese taste better)
1/2 cup Extra Sharp Cheddar shredded cheese (shred your own cheese taste better)

Preheat oven to 350 degrees F.  Parboil peppers in a large pot of boiling water about 3 to 5 minutes until slightly tender.  Remove from boiling water with a large slotted spoon and place inverted on paper towels to drain.

Add 2 cups of water in a medium size sauce pot over high heat and bring to a boil.  Add 1 cup of rice and stir.  Place a tight fitting lid on pot and reduce heat to low.  Simmer with lid on pot for 20 minutes and/or until all liquid is absorbed from rice. 

In a large skillet over medium heat, melt butter and olive oil.  Add onions and garlic;  sauté for 3 minutes.  Add ground venison and cook until meat is browned; about 5 to 7 minutes.  If using ground beef, drain excess fat from skillet.  Add tomato sauce, cooked rice, salt, black pepper, Worcestershire sauce and Wild Bill’s Meat Rub; stir to combine.  Let simmer 2 to 3 minutes, adjust seasonings as needed and remove from heat.

Add 1/4 cup of water to an 8 inch square baking dish.  Stuff bell peppers with meat/rice mixture and place in baking dish upright.  Cover with aluminum foil and bake for 10 minutes.  Remove from oven, remove foil and sprinkle both cheeses on top of bell peppers and place back into oven uncovered and bake for 10 to 15 minutes or until cheeses have melted and bubbly.

YIELD: 4 servings

Above stuffed bell peppers prepared on 09-21-13 and were outstanding.

Click on below sequence thumbnail pixs for a larger screen view:

Web published by Bill aka Mickey Porter on 09-17-13 with pixs added on 09-21-13.

Home Up