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Before you jump to Mike's Meat Stuffed Bell Peppers recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Beneficial For Your Health.
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We hope you got insight from reading it, now let’s go back to mike's meat stuffed bell peppers recipe. To cook mike's meat stuffed bell peppers you need 22 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to prepare Mike's Meat Stuffed Bell Peppers:
- You need ● For The Vegetables
- Provide 8 EX LG Colored Bell Peppers [any type]
- Prepare ● For The Bell Meat Filling [mix well]
- Use 2 Pounds 80/20 Raw Hamburger Meat
- You need 1/2 Cup Sweet Vidalia Onion [fine minced]
- Get 2 Cups White Long Grain Rice [regular or minute rice]
- You need 4 Cloves Fresh Garlic [smashed and fine minced]
- Take 1/2 Cup Canned Tomatoes [drained - or, more with basil & oregeno included within can]
- Get 1/2 tsp Red Pepper Flakes
- You need 1 Fresh Egg
- Use 1/4 Cup Italian Bread Crumbs
- Get 1/4 Cup Zucchini [fine diced]
- You need 2 Dashes Worshestershire Sauce
- Prepare 2 Dashes Tabasco Sauce
- You need 1/2 tsp Fresh Ground Black Pepper
- Use ● For The Bell Toppings / Garnishments
- Use to taste Parmasean Mozzarella Or Cheddar Cheese
- Provide to taste Dried Parsley [garnish - for color]
- Provide as needed Fresh Ground Black Pepper
- Take as needed Fresh Cracked Sea Salt [garnish]
- Prepare as needed Fresh Basil [garnish]
- Prepare as needed Fresh Parsley [garnish]
Instructions to make Mike's Meat Stuffed Bell Peppers:
- Preheat oven to 400°.
- Slice 1/4 of your bell peppers off leaving a deep crevasse or large hollow tub in the center. You'll want your bell peppers large and wells deep. De-seed peppers but leave stems on. Reserve your small 1/4 bell pepper slices and fine mince them to add to your meat mixture.
- Fine mince your onion.
- Pictured: Zucchini. Peel and fine mince.
- Mix everything in the ●Meat Filling section well. Pack your raw meat mixture in your bell peppers tightly. Top with everything in the ●Toppings / Garnishments section to taste. Don't bake cress parsley and basil. Reserve those for garnish.
- Bake at 400° for 50 to 60 minutes covered tightly in tinfoil.
- Use an easy brand like Minute Rice for absolute ease.
- Or, make your rice from scratch. Just make sure to fully rinse your rice of starch in a tight strainer until water runs clear before boiling.
- These also make for excellent work or school lunches. 😆
- Serve with a chilly wedge salad and fresh buttered bread. Enjoy!
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