Sentationally Stuffed Peppers with Chevre

My mother has always made stuffed peppers since I was little, and they’re one of my favorites – a type of soul food of mine, if you will…

…This recipe is embellished or “snazzed” up from our traditional recipe, but every bit as delicious!
~ Kimberly Edwards

Type: Main Dish
Serve With: Sour cream or plain yogurt
Prep Time: 12 min
Cook Time: 1 hr
Yield: Serves 4

Ingredients:

• 1 lb lean Ground Beef
• 3 cups cooked Rice – I like using basmati or brown made with chicken stock.
• 4 large Peppers – You may use different colors, if you like.
• 1 Onion – Diced
• 6 Mushrooms – Thinly sliced; I use shiitake.
• 1/2 roll of Chevre – Goat cheese
• 1 can whole Tomatoes – Or you can slice fresh tomatoes
• 1 clove Garlic – Finely minced
• 2 tbsp Olive Oil
• 4 tbsp Red Wine
• 4 tbsp Chicken Stock – Or water
• 1 tbsp fresh Parsley – Finely chopped
• 1/8 tsp Cayenne Pepper
• Sea Salt – To taste
• Freshly cracked Black Pepper – To taste

Instructions:

1. Sautee onions in 1 tbsp olive oil on medium heat for 3 min, then add ground beef and cayenne pepper and brown. (Start cooking rice if you don’t already have it done.)
2. Right before meat is finished browning, add garlic, mushrooms and parsley and continue until meat is finished. Drain excess oil from meat, if necessary.
3. Combine beef mixture and rice in a bowl and set aside. Adjust seasoning to taste.
4. Carefully cut a circle around the stem of the peppers and remove without tearing the pepper. Remove seeds and any excess veins.
5. Preheat oven to 350 degrees.
6. Arrange peppers in a deep casserole dish that’s been brushed with olive oil, with hole ends up.
7. Stuff peppers full to the brim with rice and beef mixture and drizzle 1 tbsp red wine on each pepper.
8. Top each pepper’s stuffing with 1/4″-1/2″ medallions of chevre and top with tomatoes to completely cover chevre. Adding some of the juice from the can of tomatoes works beautifully.  Photo right: Before adding tomatoes (paprika sprinkled on chevre)
9. Add chicken broth to casserole dish, cover casserole dish with loose tin foil and bake for 1 hr on 350 degrees or until peppers are soft testing with a knife.
10. Serve with sour cream or plain yogurt and Enjoy!

***

I hope you enjoyed this Beef Recipe on Cooking With Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards

P.S. Want to learn more about Peppers? Check out this awesome good for only $1.36:

Peppers Peppers Peppers: Jalapeqo, chipotle, serrano, sweet bell, poblano… With more than 100 recipes, this resource offers an eclectic mix of worldly dishes using the spectrum of the pepper family — from the fiery hot Thai chile pepper to the mild red bell pepper. Opening with a history of the pepper, Pepper Pepper Pepper shows how to grow, store, dry, roast, preserve and prepare peppers, as well as what to drink with them and where to get exotic varieties. Color photos.

Technorati Tags: stuffed peppers, chevre, goat cheese, stuffed green peppers, main dish recipe, beef recipe, rice recipe, peppers, baked peppers

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