STUFFED PEPPERS MY WAY RECIPE - (4.4/5)

Stuffed Peppers My Way Recipe - (4.4/5) image

Provided by á-48

Number Of Ingredients 18

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6 to 8 large red and green sweet peppers
1 lb of ground beef
1 lb of ground veal, chicken, turkey or pork (your choice-I used veal)
1 onion diced
3 cloves garlic minced
1 yellow summer squash diced (peeled)
1 green zucchini diced (peeled)
Fresh sliced mushrooms diced to equal 1 cup
Grapeseed oil and olive oil
3 eggs beaten
1/2-1 cup parmesan cheese
1 cup Minute rice cooked
3/4 cup any shredded cheese of choice
1/2 cup bread crumbs (more if needed)
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed well
Seasonings: (approx 1/2 tsp each or to taste): salt, pepper, thyme, Herb de Provence, paprika, parsley
1 can (14.5 oz) fire roasted diced or crushed tomatoes
extra parmesan cheese and shredded cheese for topping

Steps:

1. Cut top off of each pepper, remove seeds, core and any thick membranes. 2. Cut off rounded edges on bottom to be sure they stand up in pan. 3. Put peppers on lined baking sheet and salt & pepper each one and drizzle olive oil over each (add to sheet the tops of each pepper too). Bake in a 350 oven for 20-25 minutes. Remove from oven to cool. Do not throw out liquid in pan. 4. Dice all vegetables and set aside. 5. In skillet, cook and crumble meat till pink is gone. Drain and set in large bowl. 6. Return pan and add either grape seed oil or olive oil and saute vegetables till slightly tender but do not over saute. 7. In a bowl, beat eggs with salt, pepper and dash of crushed red pepper. set aside. 8. Add to meat, vegetables, seasonings to taste, parmesan cheese and shredded cheese, spinach and rice and now add eggs and mix well. 9. Add bread crumbs ( you want a very moist mixture but not too loose) add more crumbs if needed. 10. In a deep 9 x 13 baking dish add 1/2 can of tomatoes. 11 Place peppers in pan. sprinkle a little parmesan cheese in each. 12. Fill each pepper with meat mixture. Top with a pepper top. 13. Sprinkle with salt, pepper and sprinkle with shredded cheese or parmesan cheese. 14. Pour balance of tomatoes over peppers. Pour liquid from roasted peppers over them. 15. Cover and bake at 375 for 90 minutes.