Monday, August 15, 2011

Garden Stuffed Peppers

These delicious stuffed peppers are packed with fresh summer produce.  I love to serve them with Buttery Texas Toast, for mopping up the sauce!

Garden Stuffed Peppers
4 medium green peppers
2-4 cloves of garlic, minced
1 Tablespoon extra virgin olive oil
1/4 pound ground beef
1/2 cup shredded zucchini
1 small carrot, grated
2-3 ripe, medium-sized tomatoes, diced
2 cups tomato sauce
1/4 cup freshly grated Parmesan cheese
4-6 basil leaves, torn
2 cups cooked brown basmati rice
freshly ground salt and pepper to taste
1/4 cup shredded mozzarella cheese, divided

Cut the tops off the peppers.  Remove the seeds and membranes, leaving a hollow cavity.  Cook the peppers in a large pot of boiling water for 60 seconds.  Remove from the water, and place in a large baking dish.  Be sure the sides are not touching. 

Over medium heat, saute the garlic and olive oil in a large skillet.  When the garlic is fragrant (after about two minutes), add the beef and cook until browned, stirring occasionally, about five minutes.  Add the zucchini, carrot, and tomatoes, and continue cooking another five minutes, or until vegetables are tender.  Add the sauce, Parmesan cheese, basil, and rice, mixing until well combined.  Continue cooking, stirring occasionally, until the sauce is heated through.

Spoon one quarter of the beef/rice/vegetable mixture into each pepper.  Top with one quarter of the mozzarella cheese.  Bake at 375 degrees for 20 minutes, or until the peppers are tender.

This recipe is proudly shared at Menu Plan Monday and The Ultimate Recipe Swap.

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