Mother's Always Right Stuffed Peppers

“Be warned, listen to my mother- when she says to be careful with the peppers when straining because they may fall apart, it means be careful with the peppers when straining because they may fall apart. I broke 2 out of 3 peppers because of my lack of direction following. I had to use the broken peppers and cut them in half, laying the filling on the top.”
READY IN:
53mins
SERVES:
4
YIELD:
4 Peppers
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven at 350 degrees.
  2. Bring 1 cup of rice, 2 ¼ cups of water, and teaspoons butter to a boil.
  3. Lower to med-high flame, and cook for 18 minutes with lid on, stirring occasionally.
  4. In the meantime, wash peppers.
  5. Cut a half an inch around the stem of the peppers.
  6. Remove the seeds and white pithy insides.
  7. Bring a large pot of water to a boil with added smashed garlic.
  8. Add green peppers (make sure that the water flows into the peppers so that they sink)
  9. When the water comes to a boil again, simmer for 12 minutes.
  10. When finished simmering, drain them very carefully, trying to not break them apart.
  11. Heat saute pan with Pam sprayed evenly on bottom for 30 seconds.
  12. Add onions and garlic and cook on medium-high for 3 minutes S.
  13. Stir in the tomato sauce, cooked rice, 4 ounces of shredded mozzarella cheese and 1 cup Salsa.
  14. Remove from the heat and mix together.
  15. Spray a cookie sheet (or any large pan with sides) with Pam and place the peppers in the pan.
  16. Fill the peppers with the mixture.
  17. Bake at 350° for 30 minutes
  18. Top the peppers with the remaining mozzarella cheese and continue baking for 3 minutes.

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