A while ago, when I was in the checkout line at a fabric store, my son called and asked me for a recipe for stuffed green peppers. We started brainstorming on what might be nice to go inside of one to make it delicious. After a while, we started discussing going Italian with them and he made some and said they worked out wonderfully. I have been wanting to make some since that time, but just hadn't gotten to it, until tonight. What I came up with is delicious and good for you to boot! I am going to give the quantities that I used and you can adjust them for the size of your family.
Italian Stuffed Green Peppers
Preheat oven to 350º F
Prep the Peppers
Prepare by removing the stem end of 3 large green peppers and cleaning out all of the seeds. Place the peppers upright in a small enough casserole dish that they will not fall over. Set aside.
1 can S&W Ready-Cut Diced Tomatoes (this is a pdf file)
1/4 cup Kraft Parmesan Cheese
1 teaspoon McCormick Italian Seasoning (check label for gluten - they will clearly label any gluten ingredients)
1 teaspoon McCormick oregano
1 teaspoon McCormick basil
1 tablespoon olive oil
Pour the diced tomatoes (with liquid) into a large saucepan and mash the tomatoes with a fork. Add the rest of the ingredients, bring to a boil and then turn the heat down to medium low and simmer for a while.
The Rest of the Stuffing Stuff
1/2 pound hamburger
1/2 cup sliced fresh mushrooms
1/2 cup sliced olives
1/3 cup dry arborio rice
1/2 cup precooked quinoa*
1/2 cup Tillamook Shredded Italian Cheese
Put 2/3 cup of water into a small saucepan and bring it to a boil. Then add 1/3 cup of arborio rice and keeping it boiling, stir the rice for 1 minute. Turn the temperature down to low, put the lid on and let it cook about 13 minutes (shorter than the package calls for) and then stir in the precooked quinoa and about 1/8 cup of chicken broth. Replace the lid and cook on low about another 5 minutes.
Brown the hamburger in a skillet. When nearly finished, add the sliced mushrooms and stir fry until the burger is cooked through. Add the burger/mushroom mixture and the quinoa/rice mixture to the Italian tomato sauce. Stir these together well and then mix in 1/2 cup Italian shredded cheese.
Spoon the mixture into each green pepper until they are full. If you have leftovers you can pack them in around the sides of the peppers.
Cover with foil and bake for 20 minutes. Remove from over and remove foil. There will be a fair amount of liquid around the peppers.
Cover the peppers with a generous amount of Tillamook Shredded Italian Cheese and put back in the oven for 10 minutes or until cheese is lightly browned. Serve immediately.
You could have a salad with these, but it is satisfying
all by itself. Those peppers were so sweet!
The peppers were not the first stuffed thing in this home today!
*I have started making my quinoa according to that part of Gluten Free Mama's recipe for Quinoa Stuffed Zucchini or Portabella Mushrooms. I made a batch about a week ago and have used it in three different recipes, which is why I am saying precooked quinoa (BTW: I made the Stuffed Zucchini this fall and it was really, really good). You could use any rice, or all quinoa and it would work fine, I am sure.