Quick and easy stuffed peppers with an Italian twist.
1 lb ground beef
Cooked brown rice (serving for 4 option follow package directions)
2 cups chopped fresh mushrooms
6 green onions sliced, white & green part
4 cloves minced garlic
1 jar pasta sauce
about ¼ cup water
¼ cup freshly grated Parmesan cheese
Salt & Pepper to taste
No nutrition information available
Brown beef in large saute pan, when beef is almost cooked add in mushrooms, onions & garlic. Cook for about another 5 mins. Add cooked rice ⅓ of jar of pasta sauce, water & Parmesan cheese.
You should have enough stuffing for 6 medium peppers. You can also stuff 4 peppers & freeze the leftover stuffing for later use like I do.
Stuff peppers & top each one with a couple tablespoons of pasta sauce.
Bake at 350 until peppers are soft but not mushy. Approx ½ hr to 45 mins. I also add a little water to the bottom of the baking dish about ½ way thru cooking.
Heat up remaining sauce to serve at the table along with more freshly grated Parmesan cheese