Stuffed Peppers and Mushrooms

Tantalizing crunch with a soft moist bite of meat is the true joy of this week’s recipe. It’s simple to make and great to enjoy with a rice pilaf or as an appetizer.

This recipe shines as you can make it in hollowed out potatoes, leeks, or anything you have on hand in your pantry. Try using turkey near for a healthy alternative or ground chick peas to sate your vegetarian urges.

This recipe calls for a nonstick pan and a lid to help retain moisture. If these are not immediately at hand, this recipe also has a baking alternative.

Prep Time: 20 minutes

Cook Time: 25 or 30 minutes

Ingredients

– 1lb of Ground Beef

– 1 Cup of Bread Crumbs

– 2 Green Peppers

– 4 Large Mushrooms

– 2 Eggs

– 2 Teaspoons of Milk (use water as an alternative if needed)

– Salt and Pepper

– Flour

– 1 Teaspoon of Soy Sauce

– Oil

Prep

– In a large bowl, combine ground beef, eggs, bread crumbs, and milk until firm. When mixing, be sure to evenly distribute ingredients.

– Let the mixture sit in the fridge for at least 20 minutes to help the mixture set.

– Cut the green peppers in half and hollow out the center. Trim the stems of the mushrooms.

– Sift or lightly powder the inside of the vegetables to help the mixture stick.

– Take the mixture and roll into small balls that will fill the hollowed portions of the vegetables. Make sure to fill in all the nooks and crannies.

– Sift or lightly flower the top of the meat mixture to help retain the juices.

Cook

Nonstick Pan and Lid

– Heat the pan to high heat and lightly coat with oil.

– Place the meat side face down and seat it for about 7 minutes uncovered.

– Flip over the vegetables and get rid of the excess oil and add the soy sauce and a few teaspoons of water to the pan and cover with a lid.

– Reduce the heat and let it stay covered for about 15 minutes and add a few teaspoons of water when necessary.

– Uncover and let it sit until the water boils out.

Baking

– Heat oven to 350 degrees.

– Place vegetables into a tray and add a quarter cup of water or less

– Cover tray with foil. Leave it covered for 20 minutes

– Remove foil and broil the vegetable off another 10 to 15 minutes.

This recipe is easy to make and serve in large batches and is definitely one of the best things to feast on during the winter months because of the flavors and taste.

Regardless of your experience, feel free to experiment and substitute ingredients to your taste.

Next week we will be looking at how to make a chicken roulade.

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