Ingredients
Scale
For the filling:
- 3/4 cup rehydrated dried mushrooms, crumbled before rehydrating
- 1 1/2 cups cooked brown rice
- 1 – 2 Tablespoons extra virgin olive oil
- 1 medium onion, peeled & chopped
- 3 – 5 cloves garlic, peeled & chopped
- 1 lb. ground meat (venison, beef, chicken, etc. – I used venison)
- 1 medium garden fresh tomato, cored and chopped
- 1/2 – 3/4 cup marinara or other favorite pasta sauce
- About 2 Tablespoons finely chopped fresh herbs (suggestions: basil, oregano, sage, rosemary)
- 3/4 cup cottage cheese
- 1/4 – 1/2 cup shredded parmesan cheese
- Bacon salt (or salt) and freshly ground pepper, to taste – plus non salt seasoning if desired
For the stuffed peppers:
- About 4 large, firm bell peppers (red, orange, yellow, or green)
- Sliced aged cheddar, gouda or other favorite melting cheese for the top
Instructions
- Add warm water to the mushrooms in a bowl and cover to start them hydrating. Begin the rice cooking according to package directions.
- While the rice is cooking, slice the peppers in half lengthwise and carefully remove the ribs and seeds from the middle.
- Heat a medium frying pan over medium heat and add the olive oil. Add the onions and saute until soft and translucent. Add the garlic, stir and cook until fragrant. Make a space in the center of the pan to add the meat and saute until the meat is browned, using a spatula to break it up as it cooks.
- Stir in the rice, marinara sauce, herbs, cottage cheese and parmesan. Taste and add salt & pepper as desired. If you feel like it needs more flavor, add some Trader Joe’s 21 Seasoning Salute or your favorite no-salt seasoning.
- Bring a pot of water to a boil and put the peppers in. Let the peppers bathe in the hot water for about 2 – 3 minutes to soften them, then scoop them out with a slotted spoon or tongs, taking care not to spill the hot water on yourself. While you’re doing this, preheat the oven to 400 F.
- Stuff the peppers with the hot stuffing and top with sliced cheese. Set the peppers on a baking sheet or ceramic casserole dish. Bake at 400 F. for 15 – 25 minutes or until the cheese is melted and bubbly. Let cool slightly and enjoy!
Notes
If you don’t have dried mushrooms, you can substitute chopped sauteed fresh mushrooms.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2024, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Stuffed peppers, cheese, meat, rice, onion, garlic, herbs, gluten free, heart healthy