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Cut stem end of peppers and remove the seeds and membrane. Place peppers open end down on a rack in a pot with just enough water to come to the rack, cover and steam for about 4 minutes. Brown the ground chuck in a skillet over moderately high heat until no red color is present. Drain grease and discard. Mix the bread crumbs and spices to your taste, dampen with olive oil to make a paste. In a large bowl combine the chopped mushrooms, tomatoes, onion, cooked ground chuck, and spice mixture. Stuff the filling into the peppers and bake in a preheated oven to 350 for about 45 minutes. Do not over cook or the peppers will be too soft. Peppers can be topped with greated parmesian cheese, other greated cheese of your choice.
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