Ingredients
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1 lb ground beef
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1 teaspoon kosher salt
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2 garlic cloves, minced
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1 tablespoon minced onion
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1 (8 ounce) package sliced button mushrooms
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1 (15 ounce) can tomato sauce
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1 cup shredded mozzarella cheese
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8 cups water
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1/2 teaspoon ground black pepper
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6 green peppers (you can use red or yellow too)
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1 cup cooked MINUTE rice
Instructions
- preheat oven to 350 degrees and in a large pot start the water to boil.
- Cut off the tops of the peppers, remove seeds and wash thoroughly. When water is boiling put peppers in for five minutes to soften.
- Remove peppers and set aside. Turn them upside down so excess water drains out.
- Cook the beef, salt, pepper, garlic and minced onions together.
- When browned add the rice, mushrooms, and half of the tomato sauce.
- Mix well and let sit for about 2-3 minutes to develop the flavor.
- Place peppers in a large casserole dish or you can use a 9 x 13 pan. Fill each pepper with the beef mixture until they are all full. If there is any left you can use it around the bases of the peppers to support them.
- Then pour the remaining tomato sauce on top of each pepper.
- Cover with lid or aluminum foil tent, and Bake at 350 degrees for 45 minutes.
- Sprinkle the mozzarella cheese on top of each pepper and bake for another 15 minutes.
- Enjoy!