Ingredients

Instructions

  1. Carefully cut out the stem portion of the peppers.
  2. Remove seeds and membranes carefully and discard.
  3. Place peppers (stand upright) in a large saucepan.
  4. Add 1/2 cup water, cover and bring to boil and parboil for 5 minutes.
  5. Drain well; set aside covered.
  6. In a medium saucepan, add rice and chicken broth and bring to boil.
  7. Reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
  8. In a large frying pan, add olive oil, ground beef and chopped onion and saute' until mixture is lightly browned, about 5 minutes.
  9. Add chopped celery, sliced mushrooms, grated carrots, garlic powder, Italian herb seasoning mix, salt, pepper, crushed tomatoes including liquid, cooked rice, dill weed; mix well and bring to boil.
  10. Reduce heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
  11. Preheat oven to 350 degrees F.
  12. Carefully stuff peppers with mixture.
  13. Place stuffed peppers (standing up) in a deep, oven-proof casserole dish.
  14. Spoon any remaining mixture over peppers.
  15. In a small mixing bowl, mix together ketchup and water.
  16. Pour this sauce equally over the stuffing in each pepper.
  17. Cover casserole dish with a lid or tightly with aluminum foil.
  18. Bake in preheated 350 F oven for 20 minutes.
  19. Remove lid or foil, sprinkle grated mozzarella cheese on top of the stuffed peppers.
  20. Continue to bake uncovered at 350 F for another 10 minutes or until cheese melts.
  21. Serve hot.
  22. You may use a combination of red, orange, yellow or green peppers for a colorful presentation and a variety of taste.