LAURIES STUFFED PEPPERS
How to make LAURIES sTUFFED pEPPERS
Provided by @MakeItYours
Number Of Ingredients 38
Steps:
- Laurie's Stuffed Peppers
- Share on facebook Share on twitterShare on stumbleupon Share on print Share on email
- More Sharing Services
- Watch the Video
- Get More FREE Recipes
- Appetizers
- Beverages
- Breads
- Breakfasts
- Candies
- Canning
- Condiments
- Cookies
- Desserts
- Gifts & Gift Mixes
- Mains
- Salads
- Sandwiches
- Sides
- Snacks
- Soups
- Recipe Collection | My Recipe Box | Share a Recipe
- Submitted by: Laurie Patton from Pinckney, MI
- Originally shared on the web 04/04/2013
- green, red or yellow peppers
- T. olive oil
- oz. pkg. mushrooms, finely chopped
- onion, finely, chopped
- clove garlic, pressed
- c. white rice, cooked
- c. brown rice, cooked
- to 4 dashes hot pepper sauce
- salt and pepper to taste
- 15 oz. cans tomato sauce, divided
- c. shredded mozzarella cheese
- Optional: fresh thyme sprigs
- Slice off tops of peppers; remove seeds. Fill a large soup pot with water; bring water to a boil over medium-high heat. Add peppers; boil 5 minutes. Remove peppers; set aside. Heat oil in a large skillet over medium heat; add mushrooms, onion and garlic. Sauté 5 minutes or until onion is tender. Add white rice, brown rice, hot sauce, salt and pepper; cook 2 minutes. Add one can tomato sauce into an ungreased 13"X 9" baking pan. Place peppers in pan; pour remaining sauce over top. Bake, uncovered, at 350 degrees for 25 minutes; sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted. Garnish with thyme sprigs, if desired. Serves 4.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
