I think everyone's mom or family member had a recipe for stuffed peppers they remember from their youth. Maybe not everyone feels this way, but I always loved stuffed peppers. This recipe is different than my Mother's, but still very very yummy. I mixed it up with a few green olives, paprika, and garlic. The peppers came out so yummy! I think that this will stay on rotation. Maybe with a little lamb and feta? Oh the possibilities. Enjoy!
| Servings | Prep Time |
| 4 | 20 minutes |
| Cook Time |
| 30 minutes |
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I think everyone's mom or family member had a recipe for stuffed peppers they remember from their youth. Maybe not everyone feels this way, but I always loved stuffed peppers. This recipe is different than my Mother's, but still very very yummy. I mixed it up with a few green olives, paprika, and garlic. The peppers came out so yummy! I think that this will stay on rotation. Maybe with a little lamb and feta? Oh the possibilities. Enjoy!
|
Ingredients
- 4 green peppers
- 1 lb ground serloin
- 1 onion diced
- 1/2 cup carrots chopped
- 4 large green olives sliced
- 1 can diced tomatoes drained
- 1 clove garlic minced
- 2 tbsp parsley chopped
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp dried thyme
- 1/2 cup cooked brown rice
- 1 cup mozarella cheese
- Parmesan cheese and chopped parsley for sprinkling
Servings:
Instructions
- Add beef, garlic, carrots, and onion to a large skillet. Cook till beef is browned and veggies are tender. Meanwhile, cut off tops of bells peppers and clean out the seeds. When beef mixture is finished add tomatoes, olives, parsley, salt, pepper, paprika, and thyme. Mix well and add the rice. Allow mixture to simmer for about 10 minutes. Stuff peppers with beef mixture, and place upright in a small casserole dish. Top with mozzarella cheese. Bake at 350 degrees for about 25-30 minutes. Sprinkle parmesan cheese and parsley on top.
Recipe Notes
Source: HalfHourMeals
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