Description Edit

• Makes 6 servings

Ingredients Edit

• 6 whole bell peppers (2 yellow, 2 red, 2 green)
• ¼ cup olive oil
• 1½ pounds lean ground beef or ground pork
• 2 cups chopped onions
• 1 cup chopped green peppers
• ½ cup chopped celery
• 1 tablespoon minced garlic
• 4 cups fresh mushrooms, chopped (about 1 pound)
• 1 cup chicken broth
• 1 cup tomato sauce
• ¼ cup butter or margarine
• 2 teaspoons thyme
• hot pepper sauce to taste
• 4 cups cooked rice
• salt and ground black pepper to taste
• ½ cup bread crumbs

Directions Edit

1. Cut off top of peppers; remove seeds and membranes and wash thoroughly.
2. Blanch in boiling water for 3 minutes; set aside.
3. Heat oil in large skillet over medium-high heat.
4. Add beef, onions, pepper, celery and garlic.
5. Saute 4 to 5 minutes or until meat is browned and vegetables are tender.
6. Add mushrooms and chicken broth.
7. Cook 1 to 2 minutes or until mushrooms are tender.
8. Add tomato sauce, butter, thyme and pepper sauce.
9. Simmer 7 to 9 minutes.
10. Add rice, salt and pepper to taste.
11. Spoon mixture into pepper cups.
12. Sprinkle cups with bread crumbs.
13. Bake at 350°F for 10 to 15 minutes.