-
1
Directions.
-
2
Cut tops from peppers & reserve, remove stems, membranes & seeds; plant seeds + waste in your garden, membranes & stems make good mulch & you'll have delicious home grown peppers next year.
-
3
Chop the tops & set aside.
-
4
Cook the cored peppers, uncovered in boiling water for 10-15 minutes then remove & place immediately in ice water, this will make it easier to peel them.
-
5
Peel peppers, place in greased caserole (I use Pam) and sprinkle insides lightly with salt.
-
6
You don't have to but we prefer them peeled as they're easier to cut with a fork later & have a lovely texture.
-
7
In a skillet cook ground beef, onion, shallots, garlic and chopped pepper tops until meat is browned and vegetables are tender.
-
8
Drain off excess fat if you've a mind to, to take it one step further you can cook the beef separately, rinse and then add veggies, this will cut some of the fat.
-
9
Add uncooked rice, water, salt, Dale's and pepper.
-
10
Bring to a boil, reduce heat.
-
11
Cover and simmer about 20 minutes or until rice is tender.
-
12
Stir in cheddar until well blended.
-
13
Stuff peppers with meat mixture.
-
14
Place in a casserole dish & top with parmesan (or mozzarella).
-
15
Bake, uncovered in a 350 degree oven for 30 minutes.
-
16
The original recipe called for them to be covered but we like the mix to be crispy on top so I cook uncovered.
-
17
HINTS: I/ve omitted tomatoes as they give me heartburn if you like a tomato based sauce then by all means, add a can, it's still delicious!
-
18
We made it with the mozzarella last night and it ROCKED!
