HealthNotes

Stuffed Portobellos and Peppers

• From: Eclectic Recipes

Ingredients

• 4 Portobello mushroom caps

• 3 Tbs olive oil, divided

• 4 green, yellow, or red bell peppers

• 2 cups cooked rice

• 2 lbs ground beef (or ground turkey)

• 1 medium onion, diced

• 1 clove garlic, minced

• 1/2 tsp dried oregano

• 1/2 tsp dried basil

• 1/2 tsp dried parsley

• 1 6 oz can tomato paste

• 2 Tbs Worcestershire sauce

• 1 14.5 oz can diced Italian tomatoes

• 1/2 cup Merlot red wine

• 2 cups mozzarella cheese

• Kosher salt to taste

• Pepper to taste

Veggies stuffed with herbed rice and meat, topped with mozzarella cheese, and baked.

Directions

• Preheat oven to 350°F. Wipe mushrooms with damp cloth and brush with 1 Tbs olive oil.
• Sprinkle them with a little kosher salt and place in a baking dish.
• Cut tops off of the peppers and remove the insides and seeds.
• Brush with 1 Tbs olive oil, sprinkle inside with kosher salt, and place in a baking dish.
• Cook the rice. Preheat a large skillet. Drizzle with 1 Tbs olive oil.
• Add ground meat, kosher salt, and pepper. Brown the ground meat.
• Add the chopped onion and garlic to the meat with additional kosher salt and pepper and cook until softened.
• Add oregano, basil, parsley, tomato paste, Worcestershire Sauce, and canned tomatoes.
• Add red wine and mix well. Season again with kosher salt and pepper to taste. Then add the cooked rice and mix well.
• Stuff the peppers and mushroom caps with rice mixture.
• Top with mozzarella cheese and bake in a 350°F oven until cheese is lightly browned, about 20–30 minutes.