oncontextmenu="returnfalse" ondragstart="returnfalse" onselectstart="returnfalse">>>> Bri Runde: Stuffed Bell Peppers

Monday, October 13, 2014

Stuffed Bell Peppers

My MIL pretty much rocks! Last night she made supper for all of us, and it was A.MAZE.ING! All of us, including the kids gobbled it down. I wanted to share this with you, and I had to save it here for future dinners. Enjoy!!


  • 6 Bell Peppers
  • Olive Oil 
  • 1 medium onion, chopped
  • 2 lbs venison burger
  • 2 tsp minced garlic
  • 1/4 cup parsley flakes
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper
  • sprinkle of red pepper flakes
  • 1 cup brown rice or quinoa
  • Mozzarella cheese
  • 15 oz tomato sauce
  • water
  1. Preheat oven to 350 degrees.
  2. Cut off the tops of each pepper and chop up the edible parts from the tops.
  3. In a large pot, heat the water and parboil the peppers for 2-3 minutes. Take out the peppers and let dry on paper towels. 
  4. In a skillet, heat the olive oil. Add the onion and pepper tops and cook until tender. 
  5. Add venison, parsley, salt, pepper, and red pepper flakes. Cook until meat is browned through.
  6. Add rice and tomato sauce, mixing well.
  7. Arrange peppers in baking dish and add water until about 1/3-inch thick.
  8. Stuff peppers with meat and rice mixture, filling until it is just over the top of the pepper. 
  9. Bake 25 minutes or until tender.
  10. Sprinkle on mozzarella cheese on the top of each pepper. Bake for 5 more minutes.
  11. Remove and let sit for 10-15 minutes before serving.

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