Stuffed Bell Peppers:
6 Bell Peppers
1 ½ pounds of ground beef
½ Red Onion, diced
2 tablespoons beef broth
Olive Oil, to keep things moist
1 tablespoon Worcestershire Sauce
2 tablespoons Teriyaki Sauce
Himalayan Salt to taste
Pepper to taste
¼ to ½ teaspoon of Watkins Salsa Spice
1 tablespoon Basil
1 tablespoon Oregano
½ to 1 tablespoon Garlic Powder
3 large or 5 small Garlic Cloves
2 eggs, whisked
1 tablespoon Sugar
2 cups Basmati Rice, cooked
½ cup Mozzarella Cheese
Cut the tops off your peppers and hollow the insides out.
Steam them for about 8-10 minutes. I did not have a steamer big enough so I did this:
Remove and set aside.
Cook your hamburger and onion on medium heat until juices run clear. You can use olive oil to keep moist if necessary.
Now add your rice, broth, spices, sauces, egg, and sugar and mix really well.
Remove from heat.
Put your peppers in a casserole dish.
Stuff the meat and rice mixture into them.
Place in a preheated 375 degree oven and cook for about 20 minutes.
Sprinkle mozzarella cheese on top and continue cooking for 5-7 minutes until tops start to brown.
Remove from oven.
Enjoy and look for a great cupcake post tomorrow. Toodles! xx
Photos missing due to a G+ incident. They will be replace soon.