Saturday, March 19, 2011

Stuffed Bell Peppers

Stuffed Bell Peppers

4 medium bell peppers, any color
1/3 pound ground chuck
1/3 pound ground sirloin
1 tablespoon butter
8 ounces mushrooms, trimmed of stems, coursely chopped
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons tomato paste
2 tablespoons ketchup
1 teaspoon soy sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes (1/8 to 1/4)
salt and pepper, to taste
1 8 ounce can tomato sauce

Cut the tops off the peppers, clean out the ribs and seeds. Trim the seeds from the bottoms of the stem end and set all aside.
Melt the butter in a large saute' pan over medium high heat. Add the mushrooms and onions and cook, stirring often, until the mushrooms have given off their juices, about 5 minutes. Remove to a bowl and set aside.
Add the ground meats and cook, stirring often until the meat is well browned; drain well.
Add the mushroom mixture back to the pan. Add the garlic and cook and stir until fragrant. Add the remaining ingredients and cook and stir until well combined.
Place the peppers in a small greased casserole. Stuff the peppers with the filling. Replace the "caps", if desired.
Pour the tomato sauce around the bottoms of the peppers.
Cover with foil and bake in a 350 degree oven for 45 minutes, removing the foil for the last 15 minutes.

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