39ft, 24,000 miles on well maintained original motor. Many extras including Backup Camera, Banks exhaust system, 6 new tires, AC, Heat, Blue Ox tow bar, generator, microwave, single slide out, rear queen walk around bed, side bathroom and shower, deluxe cabinets. Located in Upstate NY. Click here for more details
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This recipe is for some comfort food. Most people wouldn't categorize stuffed peppers as comfort food, but this is a dish that my mother used to make regularly. So it reminds me of being home as a kid. It's not exactly the recipe my mother used to make, we use red peppers instead of green, brown rice instead of white, and we spice it up a bit more. Some times we'll use ground turkey instead of beef, and some ground sausage added would make a nice variation as well. Well here we go.
Ingredients:
- 3-4 large red bell peppers
- 1 tablespoons butter
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup frozen sweet corn
- 1 clove garlic, crushed
- 1 tablespoon dried italian seasoning
- 1/2 teaspoon dried leaf basil
- 2 teaspoons salt
- 1 teaspoon ground black pepper, divided
- 1/2 teaspoon cumin
- a dash of cayenne
- 1 1/2 pounds lean ground beef
- 1 1/2 cups cooked long-grain rice
- 1/4 cup parmesan cheese
- shredded mild Cheddar cheese, or sliced provalone, optional
Instructions:
- Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
- Prepare rice as directed on rice package.
- Brown the ground beef n a large skillet over medium heat. Drain and add the chopped veggies. Sauté for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, italian seasoning, basil, salt, and pepper. Simmer for about 10 minutes.
- Mix the rice and meat mixture together. Stuff peppers with the mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 35 to 40 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
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