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1
Carefully cut out the stem portion of the peppers.
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2
Remove seeds and membranes carefully and discard.
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3
Place peppers (stand upright) in a large saucepan.
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4
Add 1/2 cup water, cover and bring to boil and parboil for 5 minutes.
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5
Drain well; set aside covered.
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6
In a medium saucepan, add rice and chicken broth and bring to boil.
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7
Reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
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8
In a large frying pan, add olive oil, ground beef and chopped onion and saute' until mixture is lightly browned, about 5 minutes.
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9
Add chopped celery, sliced mushrooms, grated carrots, garlic powder, Italian herb seasoning mix, salt, pepper, crushed tomatoes including liquid, cooked rice, dill weed; mix well and bring to boil.
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10
Reduce heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
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11
Preheat oven to 350 degrees F.
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12
Carefully stuff peppers with mixture.
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13
Place stuffed peppers (standing up) in a deep, oven-proof casserole dish.
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14
Spoon any remaining mixture over peppers.
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15
In a small mixing bowl, mix together ketchup and water.
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16
Pour this sauce equally over the stuffing in each pepper.
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17
Cover casserole dish with a lid or tightly with aluminum foil.
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18
Bake in preheated 350 F oven for 20 minutes.
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19
Remove lid or foil, sprinkle grated mozzarella cheese on top of the stuffed peppers.
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20
Continue to bake uncovered at 350 F for another 10 minutes or until cheese melts.
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21
Serve hot.
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22
You may use a combination of red, orange, yellow or green peppers for a colorful presentation and a variety of taste.
