Mushroom Stuffed Bell Peppers
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Ingredients
- 8 multi-colored bell peppers seeded and rinsed
- 1 ½ pound ground beef
- 2 cups fresh mushrooms
- ½ cup chopped red onion
- 2 cups tomato sauce
- 3 cloves garlic minced
- 1 ½ teaspoon dried basil leaves
- 1 ½ teaspoon dried oregano leaves
- 2 tablespoons worcestershire sauce
- sea salt and freshly ground pepper to taste
- 2 ½ cups cooked rice
- 1 cup shredded 5 cheese italian blend
- canola oil cooking spray
Instructions
- Preheat oven to 350
- Cut the tops off the bell peppers, remove the cores.
- Trim the stems from the tops and discard
- Chop the remaining tops; set aside.
- In a large skillet, combine the meat, mushrooms, onions, and reserved chopped bell peppers.
- Cook over low-med heat until the meat is brown, about 10 minutes; drain
- Return meat mixture to pan and add tomato sauce, garlic, basil, oregano, worcestershire sauce, sea salt and pepper.
- Cook over low-medium heat for an additional 5 minutes and mix in the rice.
- Spoon the mixture into the peppers; spray a 9X11 inch baking dish with non-stick canola oil cooking spray and place the peppers upright into the baking dish.
- Sprinkle with the 5 cheese italian blend.
- Bake for 22 minutes, or until cheese is bubbling and peppers are heated throughout. Serve while hot.
