Bone Suckin’ Stuffed Peppers with Beef & Rice
By :
Nancy Blalock |
| On : | Category :
Appetizer, Beef, Bone Suckin' Steak Seasoning & Rub, Oven, Vegetables
- 3 Tbsp Bone Suckin’® Steak Seasoning & Rub
- 3 Orange Bell Peppers
- 1 lb Lean Ground Beef
- 1/2 cup Water
- 2 cups Mushrooms chopped
- 1/2 cup Green Onion chopped
- 1/4 cup Red Bell Pepper diced
- 1 1/2 cups Cooked Rice
- 1/2 cup Crumbled Feta Cheese
1 Large Pot
1 Skillet
1 Medium Bowl
1 Slotted spoon
1 Baking Sheet
Cut the peppers in half lengthwise (retain stem if possible) and remove the seeds. In a large pot, cook the pepper halves in boiling water for 5 minutes or until crisp-tender. Drain and set aside to cool.
Place the ground beef in a skillet and sprinkle 2 tablespoons of Bone Suckin’® Steak Seasoning & Rub over the meat. Cook on medium high for 15 minutes, stirring and chopping the meat occasionally. With a slotted spoon, move the ground beef to a bowl of rice (leave the fat in skillet).
In the same skillet, on medium high, add water and stir up brown bits. Add mushrooms, green onions, diced peppers and 1 tablespoon of Bone Suckin’® Steak Seasoning. Stir and sauté the vegetables for 5 minutes or until just tender. Pour the ingredients from the skillet into the bowl with rice and ground beef and stir well. Add feta cheese and stir.
Spoon the mixture into the cavities of the peppers. Place the peppers onto a greased baking sheet and bake at 350˚ F for 25 minutes. Enjoy!
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