Stuffed Peppers (3 Ways)

Way-1 # VEGGIE LOVER

Ingredients:

=> 4 green bell peppers
=> 1 onion, chopped
=> 1 cup crimini mushrooms, chopped
=> ½ cup diced zucchini
=> Salt and pepper, to taste
=> ½ cup diced tomato
=> 1 cup white rice, cooked
=> 1 tsp dried oregano

=> Crumbled feta

Preparation:

= Cut the tops off the bell peppers, stems intact, and remove the seeds and membranes. Arrange the peppers in a baking dish, cut side up.

= In a large skillet, sauté onion, mushrooms and zucchini. Season with salt and pepper. Cook until onions are slightly translucent. Add diced tomato, rice, and dried oregano. Stir until everything is well incorporated and remove from heat.

= Divide the mixture between all of the peppers. Top with crumbled feta and bake at 350°F for 20 minutes, or until cheese is nice and melted.

Way-2 # BUFFALO CHICKEN

Ingredients:

=> 4 orange bell peppers
=> 1 cup pulled rotisserie chicken
=> 1 cup white rice, cooked
=> 1 cup Buffalo wing sauce, or to taste
=> 2 stalks celery, diced
=> Blue cheese
=> Shredded Jack cheese
=> Ranch dressing

=> Carrot & celery sticks

Preparation:

= Cut the tops off the bell peppers, stems intact, and remove the seeds and membranes. Arrange the peppers in a baking dish, cut side up.

= In a large bowl, combine the pulled chicken, cooked rice, Buffalo wing sauce, diced celery and blue cheese.

= Divide the mixture between all of the peppers. Top with Jack cheese and bake at 350°F for 20 minutes, or until cheese is nice and melted.

= Serve with ranch dressing, celery and carrot sticks.

Way-3 # CLASSIC GROUND BEEF

Ingredients:

=> 4 red bell peppers
=> 1 lb ground beef
=> 1 small onion, diced
=> 1 clove garlic, minced
=> Salt and pepper, to taste
=> 1 cup tomato sauce
=> 1 cup white rice, cooked
=> Shredded cheddar cheese

=> Fresh cilantro for garnish

Preparation:

= Cut the tops off the bell peppers, stems intact, and remove the seeds and membranes. Arrange the peppers in the baking dish, cut side up.

= In large skillet, add ground beef, onion and garlic. Season with salt and pepper. Cook until beef is mostly brown. Add the tomato sauce and rice. Stir to combine.

= Divide the mixture between all of the peppers. Top with cheddar cheese and bake at 350°F for 20 minutes, or until cheese is nice and melted.

= Garnish with fresh cilantro.

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