Please note this recipe is Dairy Free and Gluten Free
Some Side Tips:
If you have extra mixture; refrigerate and take to work for lunch the next day
You can leave out ANY ingredient and replace with a different ingredient to your liking (switch parsley for basil, switch cubanelle pepper for bell pepper, switch cayenne pepper for red pepper, switch ground beef with Ground Chicken or turkey or even sausage
Stuffed Cubanelle Peppers
INGREDIENTS:
cubanelle pepper, topped and seeded
small onion, diced
1 Small Package of Ground Beef
Garlic (I use a lot.. but I LOVE garlic..Use to your tasting)
14 oz canned crushed tomato
6 oz chicken stock
¼ cup dry parsley
1 cup precooked rice
¼ cup grated mozzarella cheese (For Dairy free use Daiya or Go Vegan)
pinch of cayenne pepper
salt to taste
DIRECTIONS
Preheat oven to 400 degrees. In a large saute pan, cook onions and ground beef on high heat for about 5 minutes, until meat is browned and onions are tender.
Add garlic and cook for about 40 seconds, until fragrant.
Add crushed tomatoes (or a sauce), chicken stock, and dry parsley. Stir together. If mixture is too watery, let cook down until slightly thickened.
Place mixture into a large bowl with rice, cayenne, and mozzarella cheese. Stir well to combine. Season with salt and pepper to taste.
Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. {I usually just take for lunch the next day).
Place peppers in a casserole dish and cover with foil. Bake for 40-45 minutes until stuffing is heated through and peppers are tender. Serve hot.