These stuffed peppers were an adaption of traditional ones because of a Tomato allergy I once had. I make these peppers and top them with beef gravy. I can now eat tomatoes so top them with sauce or gravy.
Tools:
Large stock pot to boil pitted peppers(take the middle out)
Large roasting pan to bake 6 large peppers
Large bowl to make filling in.
Whatever you use to cook ground beef and rice.
Ingredients for filling:
1 1/2 cups cooked rice
2 lbs cooked ground beef
3/4 lb mozzarella cheese sherded
1 1/2 cups beef gravy
2 tsp Italian spice
Mix all the above ingredients together. You are now ready to get those cooled peppers stuffed. You want to wait long enough for rice and ground beef to cool some. Spoon the mixture in to each pepper to the top. Spoon gray over each one slowly. The gray will seep into the pepper then top with more mozzarella cheese. Bake for 30 minutes or until hot.
6 large green Peppers that can stand up on their own.
