Black Swan Recipes

Beef & Rice Stuffed Peppers

 

• 6 large green or red sweet peppers
• ½ lb.  Ground beef
• 1 tablespoon butter
• 6 to 8 sliced mushrooms
• 1 diced onions
• 2 cups cooked rice
• 4 oz grated cheddar cheese
• 1 green onion sliced diagonally
• 2 tablespoons parsley, minced
• ¾ cups diced fresh or canned tomatoes
• 2 eggs, beaten
• 4 oz Black Swan Caesar Dressing
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• Grated cheddar cheese for topping

 

Heat oven to 350^oF.  Cut peppers in half lengthwise.  Wash peppers outside and inside.  Remove all seeds and membrane.  Blanch peppers in boiling water for 3 minutes; drain and set aside.

 

In a large skillet cook ground beef until brown.  Remove from pan with a slotted spoon and put into a large bowl.  Add butter to skillet and sauté mushrooms and onion until tender and onions are transparent but not brown; add to ground beef.  Add rest of ingredients to beef mixture.  Mix well.

 

Stuff peppers lightly with meat mixture.  Put peppers into a baking dish. 

Top with grated cheddar cheese.  Bake 35 to 35 minutes.

 

Serves 6