A meal should be colorful and look appealing. What we love about peppers is the different colors and unique flavorthey come in. You don’t have to stick to the ordinary green pepper. Tempt your guests with an array of colors and meaty fragrance.
You need:
4 large peppers in assorted colors, 1 cup brown rice, 4 medium meatballs in tomato sauce, Asiago and Parmesan cheese, extra tomato sauce.
1. Cut off tops of peppers and clean out seeds
2. Boil for 5-7 minutes. Drain.
3. Prepare rice and meatballs to your own taste. Chop meat up with rice, extra sauce, cheese to taste. Put peppers in small pan so they stand up. Stuff peppers to rim. Add tomato sauce and more cheese on top.
4. Bake at 375 for 20-30 minutes (depending on how golden brown you like them)
For more variations on my stuffed peppers please see full article at https://vocal.media/feast/stuffed-peppers
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