wilkes

My recipe is even simpler: If you have a good meatloaf recipe then stuff the meatloaf mixture in the green peppers, sauce on top, bake.

For gosh sakes don't ruin the meat, peppers, or rice by putting rice in the mixture. That would be like goosing a holly tree. A lot of trouble and no joy.

Baked Stuffed Peppers
1/2 c Long-grain brown rice
1 tsp Salt
4 Large sweet peppers,
3 tb Butter or margarine
1 Medium onion, chopped
1/2 c Finely diced celery
1/2 c Sunflower seeds,,,Optinal
1/4 c Minced parsley
2 ea Eggs, slightly beaten
1/4 ts Dried oregano leaves,crumble
1/4 cup 4 oz. chopped green chiles
1 tbs Black pepper
1/2 cup Shred. sharp Cheddar cheese

Red or green peppers.
Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until
tender. Drain if necessary. Set aside.
Cut peppers in half.
Remove seeds and white membrane.Parboil peppers
in boiling salted water for 5 minutes.
Arrange in slightly oiled, shallow
1-1/2 quart baking dish.
Melt butter in small skillet.
Add onion, celery, and sunflower seeds.
Saute until onion is tender.
Remove from heat. Stir into rice.
Add parsley, eggs,oregano, chiles,
black pepper, and salt to taste.
Fill peppers with mixture.
Sprinkle cheese on top.
Put about 1/3 cup hot water in bottom of dish.
Bake at 400 º for about 20 minutes.
Good served with: Stewed tomatoes and corn bread
(bake corn bread along with peppers).
Vegetarian Stuffed Peppers
6 large sweet peppers
2 cups cooked brown rice
3 small tomatoes, diced
1 cup frozen corn, thawed
1 small sweet onion, diced
1/3 cup canned red beans, rinsed and drained
1/3 cup canned black beans, rinsed and drained
3/4 cup cubed Monterey Jack cheese
1 can (4-1/4 ounces) chopped ripe olives
4 fresh basil leaves, chopped
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided

Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.
Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese.

Anyone have a great stuffed bell pepper recipe?