This recipe is from my friend Jeri. She says...These were so much fun to make. The kids couldn't wait to eat them!!
Get the largest peppers you can find. They must not be overly ripe.
Green Peppers;
Stuffed with Bloody Meatballs
1 1/2 lbs Of lean hamburger
1 package onion soup mix
1/4 cup uncooked instant Brown or white rice
1 egg
1 8 oz. can tomato sauce
Mix together well, and shape into small meatballs.
Lightly pack into the carved pepper. Top with a little pepper jack, or
Mozzarella cheese. Cover with top of pepper and bake at 350,
for 1 hour. After you place on plate, or serving dish, drizzle with
a little tomato sauce to give it the bleeding head affect.
Red Peppers:
Stuffed Maggot Brains
1 1/2 cups cooked brown or white rice
2 roma tomatoes, diced really small
1/2 cup feta cheese
1/2 chopped white mushrooms
2 Tbsp. diced green onion
1/2 tsp. minced garlic
salt and pepper to taste
1 to 2 Tbsp. Olive oil
In a medium skillet, heat up the olive oil on medium. Add the
Green onions, mushrooms, and minced garlic. Cook for about
2 or 3 minutes. Add the chopped tomatoes, and the rice. Stir
ingredients all together, then add the feta cheese. Mix and stuff
loosely into the carved peppers. Top off with a little Mozzarella
cheese. Bake at 350 for about 25 minutes. After you put on plate
or serving dish, pick out a few loose rice to look like maggots.
Yellow Peppers:
Blood and Guts
After carving the pepper, cook up side down on a baking sheet in
the oven at 350, for about 12 to 15 minutes. Cook your spaghetti
noodles. Add the sauce and cheese. Loosely fill the pepper, and top off
with additional spaghetti sauce or tomato sauce. Pull out some
loose strands to look like guts.
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