Lauries Stuffed Peppers Recipes

LAURIE'S STUFFED PEPPERS

Steps:

• In a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes.
• Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C).
• Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish.
• Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted.

LAURIE'S STUFFED PEPPERS

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.

LAURIES STUFFED PEPPERS

Steps:

• Laurie's Stuffed Peppers
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• 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.