dirty rice stuffed peppers

How To Make dirty rice stuffed peppers

• 1

  Cut caps off the peppers and remove seeds. Cut the extra pepper away from the stems and chop that part up.
• 2

  Place the peppers upside down in a square glass baking dish with the 1/4 cup water, cover with plastic wrap and microwave on high for 8 minutes.
• 3

  Drain the peppers and turn right side up.
• 4

  Preheat the oven to 375F.
• 5

  Brown the meats in a nonstick skillet with the garlic and thyme; drain excess fat.
• 6

  Add the chopped bits of peppers with the onion and celery to the pan and cook until tender.
• 7

  Add spices and bouillon when the veggies are tender and mix well.
• 8

  Add the half cup of water along with the Worcestershire sauce, Tabasco and tomato paste, mixing well and cooking until the liquid evaporates, then stir in the cold crumbled rice.
• 9

  Fill peppers with the rice/meat mixture and sprinkle tops with the Parm. If the peppers have too much space around them, I crumple some foil to fill that so they don't turn over and spill the filling while they bake.
• 10

  Bake for 25 minutes or until the cheese is melted, lightly browned and they are heated through.
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