DJ Devine RL Wife of DJ Texas Tornado's blog: "Recipes"

Recipe Corner AWHL BYLINE SPRING/SUMMER 2007 Ingredients 6 Large red, yellow or orange peppers 2 Tbsp Olive oil 1 Onion, finely chopped 1/2 lb (250 g) Mushrooms, finely chopped 1/4 cup (50 ml) Fresh parsley, finely chopped 1 lb (500 g) Lean ground chicken (can also use beef) 1 cup (250 ml) Cooked rice 1/3 cup (75 ml) Parmesan cheese 1/4 cup (50 ml) Bread crumbs 1 Egg 1 jar Pasta Sauce 1 cup (250 ml) Mozzarella cheese 1/2 tsp Salt and pepper for seasoning Stuffed Peppers Source: Maple Lodge Farms Ltd. Preparation Method: 1 Cut tops off peppers and set aside. Remove the seeds and membrane from each pepper. In a saucepan, heat oil; cook onion, mushrooms, and parsley until tender. Remove from heat. 2 Combine cooked mixture with chicken, rice, Parmesan cheese, bread crumbs, egg and ¼ cup pasta sauce. Sea-son with salt and pepper. Spread remaining pasta sauce in baking dish. 3 Fill peppers with chicken mixture and cover with pepper tops. Place peppers in prepared baking dish and cover with foil. Bake in preheated oven at 350 F (180 C) for 60 minutes or until peppers are tender and the meat has cooked through. Remove from oven carefully and remove tops from peppers and sprinkle mozzarella on top.