Stuffed Bell Peppers

Stuffed Bell Peppers

Total time: 1 hour PT3600.0S    

Prep time: 30 min

Chef: Trinkets

Ingredients

6 red bell peppers (yellow bell peppers medium large) 2 cups brown rice (cooked and cooled) 3 tbsps olive oil 2 onions (chopped) 14 cup fresh parsley (chopped) 3 tbsps fresh oregano (leaves chopped) 1 tbsp fresh rosemary (chopped) 4 garlic cloves (minced) 1 tsp five-spice powder 1 tsp red pepper flakes 312 cups marinara sauce (homemade preferable)

12 cup red wine

1 lb ground beef

14 lb ground pork

14 cup parmesan cheese (grated)

14 cup mozzarella cheese (diced)

23 cup spinach (fresh, leaves)

salt

pepper

2 large eggs

Directions

1	Cut the tops off of the peppers and scoop out seeds and membranes.
2	Chop tops of peppers and onions, & garlic.
3	Sauté until limp, 6 or 7 minutes.
4	Add crumbled up meat and brown.
5	Salt and pepper all the way through the process.
6	Add herbs and ½ of the parsley and stir, cook on low to absorb herb flavors then set aside to cool.
7	In a large bowl combine meat mixture, rice, cheeses, 1 Cup of Marinara, chopped spinach, remainder of parsley, and eggs.
8	Mix and spoon into peppers.
9	Put remainder of Marinara in saucepan with red wine and stir then place stuffed peppers in the sauce.
10	Make sure the peppers fit snugly.
11	Cover and cook on low simmer until the peppers are soft, about 30 minutes.
12	Spoon sauce over peppers just before serving.