Makes 8 servings
Ingredients:
1 lb 90% lean ground beef
1 small/med onion - diced
2 medium carrots - peeled & cut into 1/4 inch slices
1 stalk of celery - rinsed, trimmed, & sliced
1 cup Iowa Choice Harvest Sweet Corn
2-4 cloves of garlic - pressed
1 tsp Cavender’s Greek Seasoning
1 1/2 tsp basil
1 1/2 tsp oregano
salt & pepper to taste
1-2 tsp crushed red pepper (optional)
1 (28 ounce) can of crushed tomatoes
2 tsp Worcestershire Sauce
1 cup shredded Italian cheese blend (or cheese of your choice)
4 large green peppers
Directions:
- Brown ground beef in deep skillet, add pressed garlic, onions, carrots, and celery
- Season with Cavender’s, basil, oregano, and worcestershire sauce - salt and pepper to taste
- Add crushed red pepper if desired
- Slowly pour in crushed tomatoes and bay leaf, stir ingredients together
- Simmer on low heat for 15 minutes, stirring occasionally
- While the stuffing is simmering - rinse, core, and halve green peppers
- Spray 9 in x 13 in baking dish with Pam (or other non stick spray), place pepper halves in baking pan. Hint- pre setting pepper halves in the pan prevents spillage when you fill them
- Stir in 1 cup frozen Iowa Choice Harvest Corn into meat and vegetable mixure
- Fill each pepper halve separately with a kitchen tablespoon
- Sprinkle tops with shredded cheese (optional)
- Bake uncovered at 375 degrees for 30 minutes
Variations:
- Substitute ground turkey or chicken in place of ground beef
- Spread 1/2 can (8 ounce) tomato sauce on bottom of baking pan before placing peppers, top peppers with other 1/2 of tomato sauce, then top with cheese
- Add mushrooms