Stuffed Peppers: Difference between revisions
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(Created page with "== Ingredients == * 1 pkg impossible beef * 1 roll impossible sausage * 2 c. cooked mixed grain rice * 1 1/2 c cooked barley * 1 whole onion finely chopped * 3 T minced garlic * 1/2 c. Parmesan cheese * 1/2 c. shredded mixed cheeses (I used pizza blend and sharp cheddar) * 1/3 c. fresh basil chopped small * 2 large eggs * 1 12 oz can fire roasted diced tomatoes * 1 1/2 tsp kosher salt * 1 16 oz can sun dried tomatoes in oil * 1 4 oz can green chilis") |
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== Ingredients == | == Ingredients == | ||
* 2 c. cooked mixed grain rice | |||
* 1 1/2 c cooked barley | |||
* 1 pkg impossible beef | * 1 pkg impossible beef | ||
* 1 roll impossible sausage | * 1 roll impossible sausage | ||
* 1 whole onion finely chopped | * 1 whole onion finely chopped | ||
* 3 T minced garlic | * 3 T minced garlic | ||
* 1/3 c. fresh basil chopped | |||
* 1 12 oz can fire roasted diced tomatoes | |||
* 1/2 c. Parmesan cheese | * 1/2 c. Parmesan cheese | ||
* 1/2 c. shredded mixed cheeses (I used pizza blend and sharp cheddar) | * 1/2 c. shredded mixed cheeses (I used pizza blend and sharp cheddar) | ||
* 2 large eggs | * 2 large eggs | ||
* 1 | * 1 16 oz can sliced sun dried tomatoes in oil | ||
* 1 4 oz can green chilis | |||
* 1 1/2 tsp kosher salt | * 1 1/2 tsp kosher salt | ||
* | * 10 large bell peppers, any color | ||
* 2 c vegetable broth | |||
* 2 16 oz cans tomato sauce | |||
== Directions == | |||
# Cook the rice and barley according to package directions and set aside | |||
# Cook the impossible beef, sausage, chopped onion basil and garlic together in a large skillet | |||
# After meat has browned, add the roasted tomatoes with juice and allow to stew until most of the liquid has evaporated. Then remove from heat. | |||
# Mix the rice and barley together with the Parmesan cheese, shredded cheese mixture, eggs, sundried tomatoes, green chilis, and salt. | |||
# Pour half of the tomato sauce into a large skillet (all peppers will roast in this skillet so it needs to be big! Or split between two pans or two batches if needed) | |||
# Add the vegetable broth to the skillet and mix well. | |||
# Cut tops off peppers, remove stem, and clean out the seeds. | |||
# Fill peppers with the rice mixture and place in skillet in the tomato sauce mixture. | |||
# Top with pepper cap and pour remaining tomato sauce over the tops of the peppers. | |||
# Bring the sauce to a low boil and then lower heat to just above simmer. | |||
# Place the lid on the pan and set a timer for 25 minutes. Keep an eye on the mix to be sure it is not cooking at too high of a heat so that the liquid does not evaporate and scorch your peppers. | |||
# After stewing 25 minutes, put the peppers in the oven at 370 degrees F. for 50 minutes. | |||
# Turn of the oven and let peppers sit for another 15 in the oven. | |||
# Serve with a generous spoonful of the tomato sauce poured on top. |
Latest revision as of 03:11, 19 April 2025
Ingredients
- 2 c. cooked mixed grain rice
- 1 1/2 c cooked barley
- 1 pkg impossible beef
- 1 roll impossible sausage
- 1 whole onion finely chopped
- 3 T minced garlic
- 1/3 c. fresh basil chopped
- 1 12 oz can fire roasted diced tomatoes
- 1/2 c. Parmesan cheese
- 1/2 c. shredded mixed cheeses (I used pizza blend and sharp cheddar)
- 2 large eggs
- 1 16 oz can sliced sun dried tomatoes in oil
- 1 4 oz can green chilis
- 1 1/2 tsp kosher salt
- 10 large bell peppers, any color
- 2 c vegetable broth
- 2 16 oz cans tomato sauce
Directions
- Cook the rice and barley according to package directions and set aside
- Cook the impossible beef, sausage, chopped onion basil and garlic together in a large skillet
- After meat has browned, add the roasted tomatoes with juice and allow to stew until most of the liquid has evaporated. Then remove from heat.
- Mix the rice and barley together with the Parmesan cheese, shredded cheese mixture, eggs, sundried tomatoes, green chilis, and salt.
- Pour half of the tomato sauce into a large skillet (all peppers will roast in this skillet so it needs to be big! Or split between two pans or two batches if needed)
- Add the vegetable broth to the skillet and mix well.
- Cut tops off peppers, remove stem, and clean out the seeds.
- Fill peppers with the rice mixture and place in skillet in the tomato sauce mixture.
- Top with pepper cap and pour remaining tomato sauce over the tops of the peppers.
- Bring the sauce to a low boil and then lower heat to just above simmer.
- Place the lid on the pan and set a timer for 25 minutes. Keep an eye on the mix to be sure it is not cooking at too high of a heat so that the liquid does not evaporate and scorch your peppers.
- After stewing 25 minutes, put the peppers in the oven at 370 degrees F. for 50 minutes.
- Turn of the oven and let peppers sit for another 15 in the oven.
- Serve with a generous spoonful of the tomato sauce poured on top.