LAURIE'S STUFFED PEPPERS

Laurie's Stuffed Peppers image

Number Of Ingredients 11

4 green, red or yellow peppers
2 tablespoons olive oil
1 (8-ounce) package mushrooms, finely chopped
1 onion, finely chopped
1 clove garlic, pressed
1 cup white rice, cooked
1 cup brown rice, cooked
3 to 4 dashes hot pepper sauce
salt and pepper
2 (15-ounce) cans tomato sauce, divided
1 cup shredded mozzarella cheese

Steps:

Slice off tops of peppers; remove seeds. In a large soup pot, bring water to a boil over medium-high heat. Add peppers; boil for 5 minutes. Remove peppers; set aside. Heat oil in a large skillet over medium heat; add mushrooms, onion and garlic. Sauté for 5 minutes, until onion is tender. Add rice, hot sauce, salt and pepper; cook for 2 minutes. Add one can tomato sauce and simmer for 5 minutes; spoon into peppers. Spread 1/2 can tomato sauce into an ungreased 13"x9" baking pan. Place peppers in pan; pour remaining sauce over top. Bake, uncovered, at 350 degrees for 25 minutes; sprinkle with cheese. Bake for an additional 10 minutes, or until cheese is melted. Tip: Use dried herbs from the herb garden to make a terrific seasoning blend. Combine one cup sea salt with 2 tablespoons each of rosemary, thyme, lemon balm, mint, tarragon, dill weed and paprika. Stir in 4 tablespoons parsley and basil. Blend, in batches, in a food processor, and store in a glass shaker.

Nutrition Facts : Nutritional Facts Serves