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Unstuffed Peppers


1 Cup Brown Rice
Salt and Pepper
1 Tablespoon Olive Oil
1 lb Ground Chicken or Beef
1 Onion, thinly sliced
1 Clove Garlic, minced
2 Green Bell Peppers, chopped
1 Zucchini, grated
8 oz Mushrooms, sliced
10 Leaves Fresh Basil
15 oz Marinara Sauce
2 Cups Colby Jack Cheese, shredded


Add the rice, 2 1/2 cups water, salt and pepper to a medium sized saucepan.  Bring to a bubble, reduce heat and simmer until rice is soft, about 45 minutes.

While the rice is cooking, heat the olive oil in a skillet over medium-high heat, add the ground chicken or beef and cook until browned.  Add the onion, garlic and peppers.  Cook, stirring often until softened, about 5 minutes.

Stir in the zucchini, mushrooms, basil and marinara sauce.  Bring to a bubble, reduce heat and simmer until slightly thickened.

Stir in the rice and season to taste with salt and pepper.  Top with cheese.


Yield: 6 Servings