INGREDIENTS:
- 20 mini bell peppers
- 3 tbsp canola oil
- 1 clove finely chopped garlic
- 11/2 lb. ground beef
- 1/1/2 cups white cooked rice
- 14.5 oz. can Italian style diced tomatoes
- 1-6 oz. can tomato paste
- ½ tsp. dry oregano
- ½ tsp. dry basil
- ½ tsp. dry thyme
- ½ tsp. dry rosemary
- 1 tsp. fresh ground black pepper
- ½ tsp. salt
- ½ cup water
- ¼ cup chopped fresh parsley
- ½ cup grated mozzarella
- large pot
- slotted spoon
- paper towel
- large skillet
- baking dish (size depends on the size of the peppers it should accommodate the peppers well)
- medium bowl
- serving plate that will hold all of the peppers
COOKING INSTRUCTIONS:
- Fil a large pot about ¾ of the way full with water and a pinch of salt, bring to a boil over high
- heat. Carefully place peppers into the boiling water and keep them submerged until they
- become soft (about 3-5 minutes). Use a slotted spoon to push down on the peppers and to
- keep them in the water. Remove the peppers from the water and drain on cloth lined plate until
- they are cool enough to handle. Heat canola oil in skillet over medium heat, add garlic and
- saute well. Remove the skillet from the heat and add the hamburger meat continue cooking until
- meat is browned. Add rice, tomatoes, tomato paste, oregano, basil, rosemary, thyme ¼ cup
- of water, salt and pepper. Stir together well to combine. Place peppers into baking dish open
- end up, using a teaspoon fill each pepper with the meat mixture carefully. Pour the remaining ¼
- cup of water around the peppers to just fill the bottom of the baking dish a bit. Cook uncovered
- for about 20 minutes. Remove from oven and top with mozzarella cheese, return to oven until
- cheese melts (about 2-3 minutes). Serves 12-16 one each garnish with parsley.