Stuffed Bell Peppers: A Procedural

Select peppers that are globular rather than oblong, remove stems, whites and seeds and fill with a mixture of cooked rice and ground meat, poultry, beans or seafood in whatever combination you like, but I recommend a 50/50 blend with a light tomato sauce seasoned with black pepper, sage and basil. Crowd into a casserole, baste with more sauce and place in a medium (350) oven until peppers are cooked through. Baste again with sauce, top with dry white cheese and bake in a hot (450) oven until lightly toasted.

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