Friday, June 12, 2009

Stuffed Peppers/Onions

2 peppers
1 lg. onion
1 lb ground beef or sausage, browned & drained
1 pkg lipton mushroom rice mix
1/2 bar cream cheese
(you can also use plain white rice and condensed cream of mushroom soup)
diced celery
diced tomatoes
sliced olives
season salt
dried parsley
sliced cheese

*Core & seed peppers. Cut onion in half lengthwise. Peel the layers apart (each one should look like a little boat). Blanch peppers & onions in boiling water for five minutes. Prepare rice according to package directions, stirring in cream cheese until melted at the end. Combine meat, rice, & veggies for filling and stir in spices. Fill peppers/onions with an ice cream scoop. Top w/sliced cheese. Bake in the oven at 400 on a cookie sheet covered with foil - for 20-30 minutes. Yummy! You could do all onions or all peppers - but I do both because I like the peppers, and Sean doesn't!

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