Ingredients
- 6 large green peppers(fairly uniform in size)
- 1 1/2 lb ground beef (I used 85%)
- 1 box herb and butter Rice a Roni(prepared as box directs
- you will yield a little over 2 cups)
- 1/2 head of a small cauliflower
- finely chopped
- 1 1/2 cup parmesan cheese(I use Sargento shreds
- never the powdery stuff)
- 2 cup tomato sauce
- 1 tbsp Italian seasoning (use your favorite
- I prefer McCormick Tuscan perfect pinch)
- 1 tbsp sugar
- 2 tsp chopped garlic
- 1 salt and pepper to taste
- 6 heaping tablespoons of shredded mozzarella
Instructions
- Begin by boiling a large pot of water.
- While it's boiling, chop top of of each pepper and remove seeds and inner membranes.
- Finely chop tops of three peppers to cook with ground beef.
- Boil peppers for 7-9 min.
- Immediately remove and place in a bowl of ice water.
- Brown ground beef with chopped pepper tops and drain very well.
- Separate cooked beef mixture in half and place in two bowls.
- (About 1 1/2 c per bowl)
- Cook chopped cauliflower until tender(I used the same water I boiled peppers in) Set aside
- Into one bowl of beef mixture add 2 cups of prepared Rice a Roni.
- (Youll have some left over) In the other bowl, add 2 cups of the cooked cauliflower.
- Combine sauce, sugar, seasoning, garlic, salt and pepper.
- Reserve 1/2 c for pepper topping.
- Add 3/4 c of sauce mixture to each bowl of beef mixture.
- Mix well.
- Add 3/4 c of parmesan to each bowl of meat mixture.
- Drain peppers well and place in a sprayed baking dish large enough to fit all 6 peppers(I used a 9x6)
- Fill 3 peppers with the beef and rice mixture.
- Fill 3 peppers with beef and cauliflower mixture.
- Top each pepper with a spoonful of the reserved 1/2 cup of sauce.
- Tightly place foil over peppers and cook at 350 for 50-60 min.
- Add a healing tbsp of mozzarella to each pepper and return to oven.
- The pepper on the left is rice.
- The pepper on the right is cauliflower.
- Gracie approves!!
- !
← Back to all recipes