Spicy Italian Stuffed Bell Peppers
Description
These aren't your typical stuffed bell peppers. They come with a little kick. Make them more or less spicy according to your taste by adjusting crushed red pepper flakes, the ground meat and the cheese that you choose.
Ingredients
1 lb. lean ground beef (Italian sausage can be used or a meatloaf mixture can be used as well)
1 medium Vidalia onion, finely diced
1/2 c. uncooked long grain white rice
1 c. water
6 red, orange, green or yellow bell peppers (or mixture of the different colors)
8 oz. canned black olives, drained and roughly chopped
12 oz. canned mushrooms, drained and roughly chopped
16 oz. spaghetti sauce, your favorite (reserve 1/2 cup of sauce)
2 T. Worcestershire sauce
1/4 t. garlic powder
1/4 t. onion powder
1/2 t. salt
1/2 t. freshly ground black pepper
1 t. Italian seasoning
2 t. crushed red pepper flakes, or to taste
1/2 c. of your favorite cheese, shredded (Mozzarella, Monterrey Jack, Pepperjack are excellent)
Directions
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Preheat oven to 350 degrees.
Combine rice and water in a small saucepan; bring to a boil. Cover; simmer on low heat for 20 minutes.
While rice is cooking, saute onions in a non-stick skillet; add and cook the beef until browned. Drain off any grease and discard.
Wash bell peppers; remove the tops, seeds and membranes from the peppers. Trim the bottom of each to allow them to stand up in the pan. Place the peppers in a greased 9x13 pan; set aside.
In a large bowl, combine the cooked rice, ground beef and onions, 1 1/2 cups spaghetti sauce and all remaining ingredients except for the cheese. Spoon an equal amount of the mixture into each bell pepper. Pour the remaining spaghetti sauce over the top of each bell pepper.
Cover loosely with foil; bake 50 minutes. Remove foil; sprinkle with cheese. Place back in the oven until the cheese is melted, about 10 minutes.
Makes 6.
** You can freeze them individually for quick and easy meals, if desired.