I did this recipe twice today actually, once in a gas stove, and the second time in my usual electric stove.
However, right now I am using my dutch oven, 350° for 1 hour.
Earlier, I was babysitting, and I used a regular brownie pan, poured a light amount of sauce on the bottom of the pan, and placed the stuffed peppers on top, and then lightly sauced each pepper. I baked the peppers uncovered for 350°, for 15 minutes, 3 times, or 45 minutes; just to be safe because I had never made stuffed peppers before and I didn't want to mess them up! They came out excellent! Also, I experimented with keeping one pepper whole, and another sliced. Both came out well. I did not notice a significant difference.
What You Need:
6 green bell peppers, or other colors if you'd like, for more color and variety.
1 lb Ground Beef.
2 Fresh Garlic Cloves.
1 package mushrooms.
1 cup white rice.
2 cups water.
2 Tablespoons unsalted butter. (for the rice.)
1 can sauce. (season to make it better if it isn't awesome when you buy it)
1/2 teaspoon Sea Salt
1/2 teaspoon Fresh Ground Pepper
Brown the meat in a large sauce pan, while doing that, boil the rice, and have the sauce just get warm. Add in garlic slices to the beef. Season meat with above spices. Drain meat and set aside. Using the same pan you used to brown the meat, now cook the mushrooms lightly, just until they start to excrete water. Now, combine the meat, rice and mushrooms, allow to cool.
Slice off the tops of the peppers. Clean out the seeds and insides. Spoon in about 2 tablespoons of stuffing, depending on how big your peppers are. Fill to the top, but leave a little bit of room. Now spoon on a light amount of sauce. If you have left over stuffing it is ok, I added mine to the sauce and used it as packing and stability for some wobbly peppers.
Add a light amount of sauce to the bottom of your pan. Now place peppers next to each other. Bake for 1 hour at 350°
To cook a perfect rice!
Bring 2 cups water to a boil.
Add in 1 cup rice.
Bring water back up to a boil.
Once water is at a boil, turn down to a medium low, or a 3. Add in 2 tablespoons butter and a dash of salt. The butter prevents the rice from sticking horribly to the pan!
Allow rice to cook for about 10 minutes or so, stir occasionally, add in just a little bit of water if it seems dry.
Once the rice is sticky and moves easily, it is good to eat!
I'm pretty sure as everyone knows that I take my own pictures! With that said, I was messing aroud with different focous points on these peppers, I felt they were good to experiment with. I hope everyone enjoys!
Above, I was just getting the peppers ready for their oven bake. Again, I was just experimenting on the art side of these peppers and the delicious filling!
After about 30 minutes...
Right here are the finished peppers!!
