Laurie’s Stuffed Peppers

We have a regular conversation ’round these parts… this one just so happens to be about stuffed peppers…

I will let you guess who the conversation is typically with… Miss Add or her Daddy…

It goes a little something like this…

“What’s for dinner?”

“Stuffed Peppers”

*Humph*

“What? Don’t you like Stuffed Peppers?”

“No… I tried them once and I didn’t like them one bit.”

“You always say that and then you end up loving it…”

*Humph*

Enter Laurie’s Stuffed Peppers…

“That one is a keeper right there… definitely one to make again.”

“I thought you didn’t like stuffed peppers???”

“I didn’t think I did, but that was GOOD!”

I found this mind changin’ recipe in Gooseberry Patch’s Summer in the Country cookbook a while back and just knew I had to try it.

After we tried it and enjoyed it so much, I was thrilled to find it also in the new yet-to-be-released Big Book of Home Cooking that Gooseberry Patch sent me to review.

It is just another reason why I cannot wait for you guys to pick out some great new recipes for me to try.

Ya see, all of the six recipes I have already tried from this book have been top notch… so I have my expectations set pretty high… just sayin’.

Anyhoo… back to the recipe.

Grab 4-5 bell peppers.

And OFF with their heads! Mwahhahha!

Now– since we are being so violent and all– scrape out the inside of each pepper with a spoon. Get rid of all the seeds, white membrane and then rinse the pepper inside and out.

Now it is time for the spa treatment.

Boil those gals up for about 5 minutes and then set them aside.

Meanwhile, chop up an onion…

And heat 2 T of oil up in a skillet.

 Now add your onion and 8 oz of fresh mushrooms… Miss Laurie says to chop them up first, but I missed the memo…

And a minced clove of garlic…

While that is getting all nice and cooked up, I grabbed my rice cooker…

And cooked up 1 cup of white rice and 1 cup brown rice… rice, rice, baby…

Once my onions were translucent, I added the rice to my shrooms and onions along with a couple dashes of hot sauce and some salt and pepper.

After a couple minutes, I added 1 can of tomato sauce…

And to beef up the dish, I altered the dish to include a pound of my seasoned ground beef.

Now add 1/2 of the remaining can of tomato sauce to the bottom of a pan.

Fill your peppers with the mixture and set them in the pan…

Pour your remaining tomato sauce on top and bake at 350 for 25 minutes.

Now sprinkle with mozzarella cheese and pop back in the oven for 10 minutes.

And enjoy!

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Laurie’s Stuffed Peppers

Recipe altered from Laurie's Stuffed Peppers in Gooseberry Patch's Summer in the Country. For more food and fun, visit GOODEnessGracious.com

Prep Time20 minutes mins

Cook Time35 minutes mins

Author: Cris

Ingredients

• 4-5 Bell Peppers
• 2 T Oil
• 1 Onion- chopped
• 8 oz Mushrooms- chopped
• 1 Clove Garlic- pressed
• 1 Cup White Rice- cooked
• 1 Cup Brown Rice- cooked
• 3-4 Dashes Hot Sauce
• Salt and Pepper
• 2 15 oz Cans Tomato Sauce
• 1 lb Seasoned Ground Beef- Prepared
• 1 Cup Mozzarella Cheese

Instructions

• Cut the tops off of the peppers and clean out the insides of each pepper- removing all seeds and membranes.
• Boil peppers for 5 minutes and set aside.
• Heat oil in a skillet and add mushrooms, onions and garlic. Sautee for about 5 minutes until the onions are translucent
• Add cooked rice, hot sauce and salt and pepper and continue to cook for about 2 minutes.
• Add 1 can of tomato sauce and the ground beef, heat through and set aside.
• Pour 1/2 of the remaining can of tomato sauce into the bottom of a 9 x13 pan.
• Stuff each pepper with the mixture and place in the pan.
• Pour remaining sauce over the peppers
• Bake at 350 for 25 minutes.
• Sprinkle cheese on top and bake for another 10 minutes.