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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Super filling meal, if you use only 4 peppers. Use six and serve with some steamed veggies and a roll. You can cut back on the salt or omit all together, but The higher salt content is to compensate for the pepper having no seasonings. When you cut into it, the salt from the meat and pepper balance. Ingredients:
1 pound extra lean ground beef |
1/2 cup green onion, chopped |
10 oz mushrooms, roughly chopped |
1 tablespoon garlic, chopped |
1 tablespoons olive oil |
3 teaspoons salt |
1 tablespoon pepper |
1 tsp anise seed, optional but recommended |
2 1/2 cups wild rice, cooked |
1/4 cup cilantro, chopped |
4 sweet peppers, large bell pepper any color sliced in half lengthwise |
Directions:
1. Preheat oven to 375. Heat olive oil in large skillet on medium high heat. Add garlic and stir until slightly softened. Add green onion. Stir until soft, and turning clear. Add rough chopped mushrooms, turn heat to low and simmer until most of the moisture is out of the mushrooms. Add ground beef and all seasonings. Cook until done.
2. Add cooked wild rice, to meat mixture and stir well. Turn off heat and add cilantro.
3. Slice bell peppers in half lengthwise. Stuff bell peppers until filled to the top. Place in shallow baking dish and cover with aluminum foil. Bake until pepper is done to desired softness, about 45 minutes to 1 hour.
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