Stuffed Bell Peppers with Fire Roasted Tomatoes and Monterey Jack Cheese

Happy Tuesday that feels like Monday! Oh man SO hard to come back to work after a 3 day weekend! So Hard! I could use another day off to recover from my weekend, but then if I take one more day then I will want another day and then another.  Should just take the whole week…

So I am going to post another stuffed bell pepper recipe that I made a couple of weeks ago, I am slacking on posting…

So when I make stuffed bell peppers I like to use Uncle Ben’s wild ride, Why? Well (to me) white rice is so blah, I feel the wild rice adds a little something extra with the meat and pepper…

So start with following the directions for the wild rice and make that first.

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While the rice cooks, chop up one whole, yellow onion and lop off the tops of 5 bell peppers and cut around the stem and use the tops as part of the filling and throw the stem away. Wash and clean the seeds out of the peppers at this point too. I used red bell pepper, you can use any color you want.
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Preheat a pot or dutch oven to medium high heat and coat the bottom of the pan with olive oil, and chopped onions
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saute for 5-7 minutes then add in 1 pound ground beef
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add freshly ground black pepper
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garlic salt
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and seasoning salt to beef (all to taste)
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ground beef up until it’s in small bits
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cook meat until all browned and no red is showing.

Then add in the tops of the red bell peppers you chopped up earlier
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stir them in
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then add in some flat leaf Italian parsley
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stir the Parsley in
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then add in the wild rice you started cooking at the beginning
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mix in well so everything is evenly mixed together
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Then shred/grate about 1 cup of Monterey Jack cheese
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then get a baking dish big enough to stand 5 bell peppers in, and preheat oven to 350 degrees
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Take a little pinch of the shredded/grated cheese you did and place a little pinch in the bottom of each pepper
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then fill each pepper with the beef, rice mixture you made earlier
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so you will have leftover filling, so I just put in on the sides of the peppers, like so:
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So once you have all the peppers filled and the filling in the pan, get a 14.5 oz can of fire roasted tomato diced
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and spoon them over each pepper and filling. Then get some chicken stock and pour about 1/2 cup in the bottom of the baking pan
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then top each pepper with cheese and the extra filling as well
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then bake at 350 degrees for 30 minutes
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once the peppers come out and they have cooled a little I added a little bit of Italian Parsley
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and then you must…

 

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