This is a recipe from the new cookbook I mentioned last week. It was my first time making stuffed peppers. I've only ever had the frozen Stouffers kind before, which I didn't think were bad at all. This seemed really easy, and I wanted some vegetarian dinners this week, so it sounded perfect!
Easy Stuffed Peppers
2-3/4 cup cooked brown rice
1 cup fresh mushrooms, sliced
1 cup spaghetti sauce
1 cup shredded cheddar cheese, divided
4 medium green peppers, seeded, tops removed
Preheat oven to 400. Mix rice, mushrooms, spaghetti sauce, and 3/4 cup of the cheese. Place peppers in 2-quart baking dish. Fill with rice mixture, cover dish. Bake 30-35 minutes or until peppers are crisp-tender and filling is heated through. Sprinkle with remaining 1/4 cup cheese. Bake additional 5 minutes or until cheese is melted.
I used two cups of dried rice and got slightly more than the 2-3/4 cup called for. I used all of it and added in some additional sauce to make up for it...I was worried the extra rice would make the filling kind of dry. And I missed the part about covering the dish, but I don't think it made too much difference, although I have nothing else to compare it to.
Overall, the peppers were good. I think I'd use different sauce next time because the one I used was a bit bland. I might try and add something more to the filling, too. I'm not sure what, I'll have to think on it. They were really filling...I could only eat half of one. The husband ate a whole one, the boy ate all of the filling out of half a pepper.