Stuffed Red Peppers
An easy but hearty dish
Here's a hearty recipe for stuffed red peppers that looks impressive but is easy to make.
Ingredients
- 2 lbs. lean ground beef
1 tablespoon Worcestershire sauce - 1 large onion chopped
1 large or 2 small stalks of celery chopped - 2 cloves of garlic chopped or mashed
- 1/2 cup salsa or chopped tomatoes
- 4 - 6 red peppers
- Paprika, chili, and oregano to taste
2 large Portobello mushrooms - Parmesan and cheddar cheese freshly grated
Saute the beef and Worcestershire sauce in a large frying pan until brown, then set aside.
Chop the onions and celery, then cook in the beef drippings until soft. Add the garlic to the onions and celery when they are almost done. We use organic onions and celery - in fact we try to use all organic ingredients.
Mix the meat, onions, and celery together in the pan and add the salsa and seasonings.
Cut the tops off the red peppers and clean out any seeds. Cut your mushrooms in slices. You can use any fresh mushroom but the large Portobello mushrooms not only taste great - they make a visual statement. Look at these beauties!
Place the peppers on a flat cooking sheet and fill them with the meat mixture, top with a slice or two of Portobello mushroom.
Finally, cover the top with freshly grated organic Parmesan and cheddar cheese.
Bake at 325 degrees Fahrenheit for about 30 minutes.
We made this recipe with whole peppers, but those with smaller appetites found it too much - next time I am going to cut the peppers in half lengthwise and then fill them, which will allow for smaller portions, and more space for mushrooms and cheese on top!
