Larry's stuffed bell peppers
Larry's stuffed bell peppers

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, larry's stuffed bell peppers. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Larry's stuffed bell peppers is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Larry's stuffed bell peppers is something which I have loved my whole life. They are fine and they look fantastic.

Stuffed Bell Peppers are a great way to enjoy summer's favorite veggie. Grilled chicken breast, with sun-dried tomatoes, fresh tomato, mushroom in a cream. A vegetarian version of stuffed green peppers is very enjoyable.

To begin with this particular recipe, we have to first prepare a few components. You can cook larry's stuffed bell peppers using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Larry's stuffed bell peppers:
  1. Prepare ground beef "browned"
  2. Make ready rice "cook rice"
  3. Get tomato sauce
  4. Take Worcestershire
  5. Take garlic powder
  6. Make ready onion powder
  7. Get Italian seasoning
  8. Make ready water
  9. Get container Blue cheese crumbles
  10. Prepare bell peppers "hollowed and deseaded" boiled 30 minutes to soften!

Cut top off peppers and remove seeds. Drain and rinse in cold water; set aside. In a large skillet, saute onion and garlic in oil until tender. Remove from the heat; add the meat loaf, rice, salsa, cilantro and cumin.

Steps to make Larry's stuffed bell peppers:
  1. Preheat oven to 350.
  2. Mix all ingredients together in bowl expect the peppers and blue cheese.
  3. Boil peppers to soften.
  4. Stuff peppers level full with mixture.
  5. Sprinkle with blue cheese crumbles cover with pepper tops and bake in oven 1 hour.

Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired. I could see this recipe in a basic and general reference-type cookbook. I did put my own spin on this as well. I used green, orange, yellow and red bell peppers, not just for color but for a milder, sweeter flavor.

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