Main Dish Mo’s Stuffed Peppers By: Morgan Downing - Leon County 4-H Serves: 6 Ingredients: 6 bell peppers, any color 1 lb 93% lean ground beef 1/4 teaspoon salt Pepper 1 tablespoon canola oil 1 garlic clove Fresh hot peppers, such as Jalapenos or cayenne, diced finely 2 cups cooked long grain rice 1 cup shredded parmesan cheese Instructions: 1. Preheat oven to 350 degrees Fahrenheit. 2. Cut off the tops of the bell peppers and chop up into small pieces. 3. Remove and discard the stems and seeds from the bell peppers. 4. Place the hollowed-out bell peppers upright into a baking dish and set aside. 5. In a large skillet, brown the ground beef. Season with salt and pepper. 6. Carefully drain the grease and remove the meat from the skillet. 7. Add canola oil to the skillet. 8. Add the garlic, chopped bell pepper tops, and freshly diced hot peppers. Cook them until they begin to soften, about 3-4 minutes. 9. Add the beef to the skillet. 10. Add the rice to the skillet and stir all together. 11. Stir in 1/2 cup parmesan cheese. 12. Fill the hollowed-out peppers with the rice-beef mixture. 13. Top the peppers with the remaining cheese. 14. Cover the pan with foil and bake the peppers for 20 minutes.
Calories: 290 | Total fat: 12 | Saturated Fat: 5 | Sodium: 380mg
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