stuffed bell pepper 2

Stuffed Bell Peppers with Fiesta Rice
This a little different way of making stuffed peppers, kinda stuffed bell peppers on a "half shell"
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Ingredients
  1. Bell peppers, green, red, yellow, orange 4 medium
  2. Ground beef, lean 8 oz
  3. Oatmeal 1/4 cup
  4. Eggs, fresh 2 each
  5. Salt 1/2 tsp
  6. Black pepper 1/8 tsp
  7. Dill pickle, fine diced 2 Tbsp
  8. Ground ginger 1/8 tsp
  9. Worcestershire sauce 1 tsp
  10. Onion, fine diced 3 Tbsp
  11. Granulated Garlic 1/2 tsp
  12. Cheese, sharp cheddar, shredded 1 cup
  13. ( save 1/2 cup for topping)
  14. Rice Mixture
  15. Butter 1 Tbsp
  16. Olive oil 1 Tbsp
  17. Onions, fine diced 3 Tbsp
  18. Dry oregano 1/8 tsp
  19. Ground ginger 1/4 tsp
  20. Black pepper 1/4 tsp
  21. Granulated garlic 1/2 tsp
  22. Rice 3/4 cup
  23. Water 2 cups
  24. Chicken base 1 tsp
Instructions
  1. Wash, cut the top cap off peppers , de-seed peppers, dice the tops to use in the rice and pepper filling.
  2. Mix the ground beef, eggs, oatmeal, cheese and seasonings. Stuff bell pepper with meat mixture. Cut the peppers in half lengthwise.
  3. Saute pepper and onions in butter and oil, add rice and spices, cook to brown rice slightly. Add water and chicken base, stir well.
  4. Place rice mixture in a 8 inch square glass dish, place bell peppers in rice mixture. Cover with clear wrap and then foil. Bake at 350°F for 1 hour. When peppers are cooked sprinkle the remaining cheese over peppers and broil until cheese is lightly brown.
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