one of my favorite dinner entrees for late summer has to be stuffed red and yellow peppers. of course this dish can be made with the traditional green peppers, however; i find the yellow and red peppers add to the colorful presentation on the dinner plate.
instead of just scooping out the seeds from the pepper, i slice the peppers in half vertically, and leave the stems intact to also add interest on the plate. since most people can only eat one half of a traditional pepper, it also serves as a better serving size per person. this recipe can be made with chopped mushrooms instead of the traditional ground beef, with the mushrooms adding a great deal of flavor and hearty texture.
since i usually make more filling that can easily fit into the pepper halves, i simply place the additional filling around the peppers while baking. this recipe is very similar to most traditional recipes, and includes canned or fresh tomato pieces, onions, mushrooms or ground beef, Parmesan cheese, rice, chopped peppers, and salt, pepper, and fresh parsley. i top the peppers before baking with additional Parmesan cheese.
using the freshest ingredients makes this dinner a favorite choice. served along side a summer salad of greens or with some crusty bread completes the meal.