Stuffed Bell Peppers with Beef and Mushrooms

Ingredients:

( * ) Indicates product brands sold at Orchard Nutrition Center

• 6 - Organic Local Bell Peppers

• 6 - Organic Mushrooms (chopped)

• 1 - med. Organic Onion (chopped)

• 2 - Cloves Organic Garlic (minced)

• 1lb - Grass-Fed Ground Beef *Belcampo Farms

• 1/8 tsp Thyme *Simply Organic

• Kosher Salt and freshly ground black pepper to taste *Simply Organic

• 1 can - Cream of Mushroom Soup *Health Valley

• 1/3 cup - milk (use alternative milk if desired) *Humboldt Creamery

• 1 1/2 cups - cooked long grain rice *Lundberg Family Farms

• 1 cup - Shredded Monterey jack cheese *Organic Valley

• 1/4 cup - Shredded Organic Parmigiano-Reggiano cheese or parmesan cheese *Organic Valley

Directions:

1. Preheat the oven to 350 degrees F.

2. Brown the ground beef in a large frypan over medium high heat for 5 minutes or until cooked almost through.

3. Add the mushrooms, onion and garlic and cook until softened. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes.

4. Stir in cooked rice and cook for another 5 minutes or until the rice is warmed through.            

5. Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse.

6. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.

7. While waiting, mix the can of cream of mushroom soup with 1/3 cup milk and set aside.

8. Transfer softened peppers to a 3-quart baking dish and fill the peppers with the hot meat and rice mixture, pour the cream of mushroom soup over top. Then sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot & enjoy!