Friday, 18 January 2008

Stuffed Green Peppers

5 to 6 medium sized green peppers
3/4 cup uncooked brown rice
1 pound lean ground beef
1 medium onion, chopped
1 can tomato sauce
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1/2 teaspoon salt
Pepper to taste
1/2 cup grated mozzarella cheese

Remove tops and seeds from peppers. In a large kettle, bring water to a boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to directions. In a skillet, brown beef and onion. Drain. Add tomato sauce, herbs, salt & pepper and cook 5 minutes. Stir in rice. Stuff peppers with the rice mixture. Cover with aluminum foil and bake in a preheated 375°F for 25 minutes or until peppers are tender. Remove foil and sprinkle with grated mozzarella cheese. Bake for another 10 minutes, uncovered, or until cheese is melted and bubbly.