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Old 07-12-2007, 06:18 PM   #11
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Join Date: Jul 2007
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Originally Posted by CassieKate
Thanks everyone! I ended up roasting the peppers 1st for 20 min. at 400. I sauteed 1/2 a vidalia onion and 2 cloves of garlic in a little EVOO. Added 1/2lb lean ground sirloin and then 3/4 cup of almost cooked rice. Salt, pepper, italian seasoning and tomato sauce. I stuffed them with the mixture and topped with a little more sauce, mozzarella, fresh parmesan and bread crumbs. They were GREAT! The only thing I would have added was to put a little sauce on the plate with the pepper since hubby likes sauce.

I have a couple of questions about this recipe.... First did you cook the meat with the onion, garlic, ect.. or did you stuff the pepper raw and then cook it in the oven ? Next question is how long did you cook the peppers after you stuffed them ? I can not wait to try this as it sounds great...

Thanks in advance,

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Old 07-14-2007, 09:41 AM   #12
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Just about the most wonderful thing I ever stuffed a bell pepper with was left over jambayla. You could make a small batch, enough to stuff about 6 or 8 peppers, with Zatarain's.

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Old 07-16-2007, 04:46 PM   #13
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Jim, I first roasted the peppers by themselves. I then sauteed the onion and garlic until they were soft. To the garlic/onion mixture, I added my lean ground beef and browned it. Then added rice, kosher salt, pepper, italian seasonings to taste and tomato sauce. I stuffed them 3/4 of the way full of the beef mixture, added a little more tomato sauce and then topped with mozzarella, parmesan and breadcrumbs. Then I baked until the cheese melts. The only thing different I would do is to put about a half cup or so of sauce on the plate and top with the pepper so it is more saucey! ha

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