- 1 pound lean ground beef, 90% lean
- 4 mushrooms, chopped
- 1½ cups frozen corn
- 2 ribs of celery, chopped thinly
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 14.5 ounce cans petite diced tomatoes with juice
- 2 tablespoons concentrated tomato paste
- 2 tablespoons basil
- 1 tablespoon oregano
- ½ teaspoon red pepper flakes
- kosher salt and freshly ground black pepper to taste
- 1½ cups cooked long grain rice
- ¼ cup parsley
- 6 bell peppers
- 1 cup shredded monterey jack cheese
- Preheat the oven to 350 degrees F.
- Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through.
- Melt a tabsp. of butter in large frying pan. Add the mushrooms, chopped celery, onion and garlic and cook until vegetables are softened. Add corn and cook for a few more minutes.
- In a large bowl mix the diced tomatoes, 1/4 cup of water, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste. Add this mixture to the meat and the onion mixture. Cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
- Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
Transfer to a 3 quart baking dish. Add ½ cup of Monterrey Jack cheese to the meat and rice mixture and then fill the peppers with the meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.