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“This is a far cry from the original recipe it was born from. I adjusted a bit every time until I found the taste I was looking for.”
READY IN:
40mins
SERVES:
8
YIELD:
8 Peppers
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Boil 1 quart of water, add rice and return to boil then simmer 20 minutes.
  3. Cut Peppers vertically, cut out stem and scrape insides of excess seeds and flesh. Be sure not to puncture the wall of the pepper.
  4. In a large pot, boil the peppers for 5 minutes.
  5. Remove rice and peppers, drain both and set aside.
  6. In a large skillet cook ground pork, mushrooms and onion until meat has browned thoroughly.
  7. In a large pot, mix cooked rice and marinara sauce, heat low/medium heat for 2 or 3 minutes then add meat mixture, Worcestershire sauce, parsley and basil.
  8. Heat mixture for 5 minutes.
  9. Stuff peppers with mixture and top each pepper with Mozzarella,.
  10. Bake 10-12 minutes or until cheese starts to brown.

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