Penny’s Stuffed Bell Peppers

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 medium red bell peppers (medium-large) or 6 medium yellow bell peppers (medium-large)
• 2 cups brown rice, cooked and cooled
• 3 tablespoons olive oil
• 2 onions, chopped
• 1/4 cup fresh parsley, chopped
• 3 tablespoons fresh oregano leaves, chopped
• 1 tablespoon fresh rosemary, chopped
• 4 garlic cloves, minced
• 1 teaspoon five-spice powder
• 1 teaspoon red pepper flakes
• 3 1/2 cups marinara sauce (homemade preferable)
• 1/2 cup red wine
• 1 lb ground beef
• 1/4 lb ground lamb
• 1/4 cup parmesan cheese, grated
• 1/4 cup mozzarella cheese, diced
• 2/3 cup fresh spinach leaves
• salt and pepper
• 2 large eggs

Recipe

• 1 cut the tops off of the peppers and scoop out seeds and membranes.
• 2 chop tops of peppers and onions, & garlic.
• 3 sauté until limp, 6 or 7 minutes.
• 4 add crumbled up meat and brown.
• 5 salt and pepper all the way through the process.
• 6 add herbs and ½ of the parsley and stir, cook on low to absorb herb flavors then set aside to cool.
• 7 in a large bowl combine meat mixture, rice, cheeses, 1 cup of marinara, chopped spinach, remainder of parsley, and eggs.
• 8 mix and spoon into peppers.
• 9 put remainder of marinara in saucepan with red wine and stir then place stuffed peppers in the sauce.
• 10 make sure the peppers fit snugly.
• 11 cover and cook on low simmer until the peppers are soft, about 30 minutes.
• 12 spoon sauce over peppers just before serving.