Ingredients Jump to Instructions ↓

  1. 6 large bell or colored pepper s

  2. 1 cup mushroom s, chopped

  3. 1 cup zucchini , sliced and quartered

  4. 1/4 teaspoon basil , dried

  5. 2 cups cheddar cheese, grated

  6. 1 lb ground beef

  7. 1/2 cup onion s, chopped

  8. 1 clove garlic, crushed

  9. 1/2 teaspoon salt

  10. 1 cup cooked rice

  11. 1 (15 ounces) can tomato sauce

Instructions Jump to Ingredients ↑

  1. Cut peppers in half lengthwise. Remove stem, seed and membrane; wash well. Cook in boiling salted water 5 minutes and drain. Brown ground beef and drain off fat. Add mushrooms, zucchini, onion, garlic, salt and basil to the ground beef. Cook until vegatables are tender, stirring often. Remove from heat and cool slightly. Stir in rice and 1½ cup cheese. Lightly stuff the pepper halves with mixture. Place cut side up in a shallow baking dish. Spoon tomato sauce over the peppers. Cover and bake 30 minutes at 350°. Uncover; add remaining cheese and bake another 5 minutes or until cheese is melted.


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