Saturday, January 25, 2014

Peppers Stuffed and Portobellos


Bell Peppers (any kind or color)

Ground beef (or ground turkey)
Portobello mushrooms (medium)
1/2 cup mozzarella cheese (to sprinkle)
1/4 parmesan cheese (to sprinkle)
2 tbs olive oil


1 -1/2 pound ground beef

1 small onion, chopped
2 tbsp vegetable oil (to saute the onions)
1/2 teasp salt
1/4 ground black pepper
1/2 ground red pepper (paprika)
1/2 dried thyme
1/2 dried basil


1.  Place the beef into a deep saucepan adding enough water to cover the meat.  Cook for about 30 minutes at a medium heat (uncovered).  It has to be moist so be sure the meat is not over cooked. 

2.  In the meantime, chop the onion and sauté until golden-brown.  Turn the heat off then add all the spices and sauteed onions.  You can always add more salt if needed (taste first).
Let it cool. 

3. Wash the peppers and cut off the tops (below the stem).  They can be baked as well with the peppers for the presentation.  Cut and pull out the center of the peppers to make sure no seeds are left inside. 

4.  Start stuffing the peppers with the meat filling that was prepared in advance (I use regular teaspoon).  Fill the peppers up to the top.  

5.  Brush off any dirt clinging to the mushrooms with a paper towel or a brush (pull or cut the stem out).  Season the mushrooms with salt and pepper.  Coat both sides with melted butter or olive oil (I also sprinkle them with Italian breadcrumbs).

5.  Preheat the oven to 400 degrees F.

6. Drizzle the baking pan or sheet with olive oil or butter.  Place the peppers and mushrooms on the baking sheet.  Bake for 15 to 20 minutes. 

6.   Take them out after the first 10 min and sprinkle them with mozzarella and parmesan cheeses.  Put them back to continue baking.  Done when cheese is golden brown.


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