INGREDIENTS
- 1/2 lean ground beef, chicken or turkey
- 4 medium (wide) green red or yellow bell peppers
– Select peppers that sit flat on their bottoms - 1/2 C raisins
- 1/2 C orange juice
- 1 C rice in 2 C water – long grain Basmati rice
- 4 TBL butter
- 1 diced onion
- 3 chives – white chopped and separated from greens
green cut at an angle and separated from whites - 8 basil leaves
- 1 chopped yellow bell pepper
- 1 small can mushrooms
- 1 small can green chiles
STEP BY STEP
- Soak plump raisins in orange juice – set aside
- Cook your rice in the water – set aside
- Heat oven to 350 degrees
- Brown your meat in the skillet
- Add your onion and chive whites
- Add your butter, salt, pepper and diced yellow bell
- Add mushrooms and green chilies
- Add 1 deseeded and diced tomato
- Add your rice and mix all
- Cut tops off bell peppers, remove seeds
NOTE: Choose wide pepper with a base that sits properly
ALT: Lay bell on its side and cut off the top, leaving stem for presentation - Combine filling ingredients, mixing lightly but thoroughly
- Spoon equal amount into each pepper – Fill, but don’t pack
- Place on baking dish
- Put a tab of butter on each one, or sprinkle with EVOO
- Cover dish tightly with aluminum foil
- Bake 60 minutes at 350°
Uncover the last 10 minutes
