Oil and Spice Company

This isn’t your average stuffed pepper recipe, we have combined our unique flavors with a mix of traditional ingredients. You can use any color peppers but the Red, Orange and Yellow peppers will add extra sweetness while Green peppers work well too.

Ingredients

Sauce:

• 1 onion, diced
• 1 tablespoon Shallot Garlic Extra Virgin Olive Oil
• 2 cups marinara sauce
• 1 cup beef broth
• 1 tablespoon Italian Herb White Balsamic
• 1 teaspoon chopped fresh Basil

Peppers:

• 1 pound lean ground beef
• 1 cup cooked long grain white rice
• 1 tablespoon Shallot Garlic Extra Virgin Olive Oil
• ¼ pound Portobella Mushrooms Diced
• 1 (10 ounce) can diced tomatoes
• ¼ cup chopped fresh Basil
• 4 cloves garlic, minced
• 1 TBS Mediterranean Seasoning and Rub
• Pennsylvania Pepper Blend to Taste
• 6 large bell peppers, halved lengthwise and seeded
• 2 cups shredded mixed Italian cheeses, plus more for topping (Fontina, Smoked Mozzarella & Parmesan)

Instructions

Preheat the oven to 375 degrees F (190 degrees C).

Sauté mushrooms in 1tbs of Shallot Garlic Extra Virgin Olive Oil in a skillet over medium heat until tender, transfer to a bowl, season with Pennsylvania Pepper Blend to taste and set aside

Cook onion and Shallot Garlic Extra Virgin Olive Oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.

Cook Ground Beef in skillet over medium heat until onion begins to soften, about 5 minutes.

Stir marinara sauce, beef broth, Italian Herb White Balsamic, and fresh basil into the skillet; cook and stir for 1 minute.

Pour sauce mixture into a 9×13-inch baking dish and set aside.

Combine ground beef, mushrooms, diced tomatoes, fresh basil, garlic and Mediterranean Seasoning and Rub into bowl with reserved onions; mix well. Stir in cooked rice and shredded cheese. Stuff bell peppers with beef mixture.

Place stuffed bell peppers in the baking dish over tomato sauce; sprinkle with remaining shredded cheese, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.

Remove aluminum foil and bake until the bell peppers are tender and the cheese is browned on top, an additional 20 to 25 minutes.

---