XCooking: Shyla Jennings Stuffed Bell Peppers

Stuffed bell peppers. You can make them several different ways for anyone who has dietary restrictions or doesn’t eat meat. I prefer mine with organic beef or turkey, brown rice, homemade marinara sauce and mozarella. You can add whatever veggies you like....
 

• Cut off the tops of green peppers; discard seeds and membranes.
• Chop enough of the tops to make 1/4 cup, set aside.
• Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
• Sprinkle insides of the peppers lightly with salt.

• In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender. Drain off excess fat.
• Add drained tomatoes, salt, Worcestershire, and a dash of pepper.

  In a separate pot put water bring to boil add rice cook until rice is soft, if needed add more water. 

• Add rice to beef mixture.
• Stir in cheese.
• Stuff peppers with meat mixture.
• Place in a 10x6x2 baking dish.
• Bake, covered in a 350 degree oven for 30 minutes, in the last 5 minutes add any remaining cheese to the top of the peppers.

Photos and recipe courtesy of Shyla Jennings