Yield: 4 Servings
|4||Red or green bell peppers|
|1 medium||Onion; chopped|
|2 pounds||Mozzarella cheese; shredded|
|¾ cup||Rice; raw|
|2 packs||Herb ox bouillon|
|½ cup||Grated Parmesan cheese|
|6½ pounds||Chop meat|
|2 tablespoons||Butter or margarine|
|Pepper; to taste|
Cut off tops of peppers, clean out seeds and ribs. Par boil until slightly cooked, but still firm. Rinse with cold water to stop cooking. The peppers can either be left whole to stuff or cut in half. The tops can be diced to use later or for garnish.
Melt butter and sauté onions (and pepper tops) until translucent. Add chop meat and brown.
Add pepper to taste, ketchup, water. Bring to a boil. Add bouillon, rice and let simmer about 10 minutes.
Add Parmesan cheese. Cover and simmer until liquid is absorbed by rice. If rice is still hard, add more water, & more ketchup if necessary.
When mixture fully cooked, take off heat and add ⅔ of the shredded mozzarella. (reserving the rest for topping). Stuff peppers with mixture, top with remaining cheese and bake 350 deg for 15-20 min.
NOTES : Notes: This can be made a few days a head of time either refrigerated or frozen. To bake, cover with aluminum foil and bake for approximately 30 min, then uncovered for about 10 min. longer. THIS RECIPE IS GOOD FOR 4-6 PEPPERS. SOMETIMES IT MAY ACTUALLY STRETCH TO 8. LEFTOVER STUFFING CAN BE USED IN OTHER VEGETABLES OR AS A TACO STUFFING.
Recipe by: Nicholas Garofalo
Posted to MC-Recipe Digest V1 #937 by LMeyers325@... on Nov 30, 1997