ach pepper and stand the peppers in a shallow baking dish
or 35-40 minutes.
Stuffed Peppers:
Spray casserole dish with
inutes before cooking.
Cut peppers in half lengthwise (or cut
ut the stems off the peppers, remove the seeds and membranes
and simmer while preparing peppers.
Slice peppers lengthwise, leaving stems intact
Cut bell peppers in half, keeping stems intact.
nd season.
For the peppers, cook rice according to package
o taste. Spoon into the peppers and cover the openings with
venly into pepper halves. Place peppers on prepared pan.
Combine
ou are making the ITALIAN STUFFED GREEN PEPPERS you will also get
Rinse peppers in cold water. Using a
MOVE seeds and ribs from peppers with a tea spoon; PREHEAT
175 degrees C).
Put peppers into a large pot with
n the preheated oven until peppers soften, about 20 minutes.
he chorizo mixture, rice, chile peppers, diced tomatoes, Monterey Jack cheese
he stem ends of the peppers and reserve. Discard the seeds
Wash the peppers thoroughly. Make a circular incision
boil.
Cook the peppers in boiling water until softened
auce is simmering, microwave the peppers until tender, about 45 seconds
Remove seeds and membrane from peppers and rinse.
Cook peppers in boiling water to cover, about 5 minutes; drain.
Cook ground beef and onions in 10-inch skillet; stir occasionally until beef is brown.
Stir in rice, salt, garlic salt and 1 cup tomato sauce.
Heat until hot.
Stuff peppers with beef mixture and stand upright in baking dish, 8 x 8 x 2-inch.
Cover and bake 45 minutes at 350\u00b0.
(Before covering, pour remaining tomato sauce over stuffed peppers.)
Uncover and bake 15 minutes longer.
Sprinkle with cheese.