Uncle Bill'S Stuffed Sweet Peppers - cooking recipe

Ingredients

6 large sweet red peppers, seeded and cored
1 1/4 cups long grain white rice or 1 1/4 cups brown rice
2 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
1 lb lean ground beef
1/2 cup finely chopped onion
1 large celery rib, finely chopped
3/4 cup sliced fresh mushrooms
2 medium carrots, peeled and grated
3/4 teaspoon granulated garlic powder
1 teaspoon italian seasoning mix
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (16 fluid ounce) can plum tomatoes, crush tomatoes and include liquid
1 1/2 teaspoons dried dill weed
1/2 cup ketchup
1/4 cup water
3/4 cup grated mozzarella cheese

Preparation

Carefully cut out the stem portion of the peppers.
Remove seeds and membranes carefully and discard.
Place peppers (stand upright) in a large saucepan.
Add 1/2 cup water, cover and bring to boil and parboil for 5 minutes.
Drain well; set aside covered.
In a medium saucepan, add rice and chicken broth and bring to boil.
Reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
In a large frying pan, add olive oil, ground beef and chopped onion and saute' until mixture is lightly browned, about 5 minutes.
Add chopped celery, sliced mushrooms, grated carrots, garlic powder, Italian herb seasoning mix, salt, pepper, crushed tomatoes including liquid, cooked rice, dill weed; mix well and bring to boil.
Reduce heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
Preheat oven to 350 degrees F.
Carefully stuff peppers with mixture.
Place stuffed peppers (standing up) in a deep, oven-proof casserole dish.
Spoon any remaining mixture over peppers.
In a small mixing bowl, mix together ketchup and water.
Pour this sauce equally over the stuffing in each pepper.
Cover casserole dish with a lid or tightly with aluminum foil.
Bake in preheated 350 F oven for 20 minutes.
Remove lid or foil, sprinkle grated mozzarella cheese on top of the stuffed peppers.
Continue to bake uncovered at 350 F for another 10 minutes or until cheese melts.
Serve hot.
You may use a combination of red, orange, yellow or green peppers for a colorful presentation and a variety of taste.