I changed up the recipe just a little using brown rice instead of white, parmesan
cheese instead of mozzarella, & adding some chopped mild green chilies to
BAM!! KICK IT UP A NOTCH!!
I have never had ciabatta bread before &, when I saw it in the store the other
day, decided to try it with the peppers.
Topped off with an icy cold glass of Lambrusco, it was a really good meal. The
bread was OK but nothing special while the changes to the original recipe were just right.
Stuffed Peppers
Ingredients
4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)
Process
1. Heat oven to 350°F.
2. Cut thin slice from stem end of each bell pepper to remove top of pepper.
Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from
bottom of each pepper so they stand up straight. In 4-quart Dutch oven add
enough water to cover peppers. Heat to boiling; add peppers. Cook about 2
minutes; drain.
3. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes,
stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1
cup of the tomato sauce; cook until hot.
4. Stuff peppers with beef mixture. Stand peppers upright in ungreased
8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
5. Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15
minutes longer or until peppers are tender. Sprinkle with cheese.
NOTE: Not sure why they said to use a Dutch oven, a large pot worked just
fine.
