Bell Peppers Stuffed With Coconut Rice And Mangoes Food

SAMMY'S STUFFED BELL PEPPERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the ground beef, mixed vegetables, 1 can of tomato sauce, rice, onion, green onions, garlic, egg, salt, and black pepper in a large bowl until thoroughly combined. Spoon the beef mixture into the bell peppers. Arrange peppers in a baking dish, and spoon the remaining 1 can of tomato sauce on top. Cover with aluminum foil.
• Bake in the preheated oven until the beef is no longer pink, about 1 1/2 hours.

STUFFED BELL PEPPERS

Steps:

• Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
• Preheat oven to 400 degrees F (205 degrees C).
• Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
• Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
• Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

BELL PEPPERS STUFFED WITH COCONUT RICE AND MANGOES

Steps:

• Slice off the tops of the peppers and remove and discard the seeds and membranes. Removing the stems, chop the pepper tops and set aside. Arrange the peppers upright in a 5 1/2-6 quart slow cooker.
• Heat 1 tablespoons of the oil in a large skillet over medium heat. Add the onion and chopped pepper tops, cover and cook until softened, about 5 minutes.
• In a medium-size bowl, combine the onion mixture, rice, coconut, cashews, basil, lime juice and sugar and season with salt and pepper to taste. Chop one half of the mango and add to the stuffing. Mix well and spoon into the pepper cavities, packing it lightly. Cover and cook on LOW for 4 hours, until the peppers are tender but still hold their shape.
• Cut remaining mango half into thin slices and use to garnish the peppers when they are ready to serve.