Recipe Corner

AWHL BYLINE
SPRING/SUMMER 2007

Ingredients

6 Large red, yellow or orange peppers
2 Tbsp Olive oil
1 Onion, finely chopped
1/2 lb (250 g) Mushrooms, finely chopped
1/4 cup (50 ml) Fresh parsley, finely chopped
1 lb (500 g) Lean ground chicken (can also use beef)
1 cup (250 ml) Cooked rice
1/3 cup (75 ml) Parmesan cheese
1/4 cup (50 ml) Bread crumbs
1 Egg
1 jar Pasta Sauce
1 cup (250 ml) Mozzarella cheese
1/2 tsp Salt and pepper for seasoning
Stuffed Peppers

Source:
Maple Lodge Farms Ltd.

Preparation Method:

1 Cut tops off peppers and set aside. Remove the seeds and membrane from each pepper. In a saucepan, heat oil; cook onion, mushrooms, and parsley until tender. Remove from heat.

2 Combine cooked mixture with chicken, rice, Parmesan cheese, bread crumbs, egg and ¼ cup pasta sauce. Sea-son with salt and pepper. Spread remaining pasta sauce in baking dish.

3 Fill peppers with chicken mixture and cover with pepper tops. Place peppers in prepared baking dish and cover with foil. Bake in preheated oven at 350 F (180 C) for 60 minutes or until peppers are tender and the meat has cooked through. Remove from oven carefully and remove tops from peppers and sprinkle mozzarella on top.