Italian Stuffed Bell Peppers by
Source: Jackie Hamilton
1 cup uncooked brown rice
4 large red bell peppers
1 small pkg. mushrooms, chopped fine
1 med. red onion, chopped fine
1 carrot, chopped fine
2 teasp. olive oil
1 12.5 oz.can Del Monte dice tomatoes with
basil,garlic,oregano-undrained (I think 2 cans would be best)(mom)
1 teasp. Italian seasoning
Kraft DEli Deluxe part-skim mozzarella cheese slices
Kraft shredded parmesan cheese
uncooked brown rice
large red bell peppers
small pkg. mushrooms, chopped fine
med. red onion, chopped fine
carrot, chopped fine
teasp. olive oil
12.5 oz.can Del Monte dice tomatoes with
teasp. Italian seasoning
Cook rice according to pkg directions. Cover, let cool.
Slice peppers lengthwise, removing stem and seeds - rinse - Fill lg. pan
with water - bring to boil - Place pepper halves in water and boil for 5 minutes - remove and let cool.
Preheat oven to 400*
Chop real fine - mushrooms, onion, & carrot. In a skillet with 2 teasp. olive oil, saute onions until cooked. Stir in rice - can of Italian tomatoes with Italians seasonings. Stir well, simmer for 5 minutes.
Pour hot water into a large baking pan until it just covers the bottom of the pay. Form aluminun foil cups for each pepper -Lay pepper halves flat in aluminum foil cups and then place in pan - spoon the rice mixrure into each pepper half. cover pan tightly with aluminum foil,cook 400* for 20 minutes.
Remove from oven - top each pepper with enough mozzarella cheese to cover pepper - sprinkle parmesan cheese on top = return pan to oven - cook pepper another 5-10 minutes until cheese is lightly browned.
Remove from oven and serve - very tasety - usually 1/2 pepper is enough for 1 serving. - save rice mixture for another meal - keeps well in refrig. - makes a lot! Good with a green salad, another fresh vegetable as a side dish.