Stuffed Peppers

Mix this recipe up a little by using ground beef in place of the top sirloin. You can also use your preferred rice (Spanish or white) in place of the Rice Pilaf.


1 Box Rice Pilaf
4 Bell Peppers (we use a mix of red, green, and yellow peppers)
1 lb. top Sirloin, cut into small pieces
5-6 White Mushrooms, chopped
1 Onion, sweet or red, chopped
1 Tomato, diced
3 Gloves Garlic, minced
1/2 Cheddar Cheese, shredded
1 Pkg Bearnaise Sauce
1 Pkg Green Peppercorn Sauce
3 Tbsp Olive Oil
Ground Black Pepper
Salt
Parmesan Cheese

1. Cook Rice Pilaf according to package and set aside.
2. Prepare green peppercorn sauce according to package. Let cool.
3. Marinade the pieces of top sirloin in green peppercorn sauce for 10 minutes.
4. Strain the marinade from meat.
5. Heat olive oil over medium-high heat in large frying pan.
6. Add onions and mushrooms to frying pan and saute for about 1 minute.
7. Add garlic and saute for an additional minute - stirring frequently.
8. Add meat to vegetables and stir fry on high until meat is lightly brown.
9. Remove from heat.
10. Add Rice Pilaf, Tomatoes and Cheese to vegetable and meat mixture. Stir well and cover until cheese has melted.

Preparation for Bell Peppers

1. Slice tops off peppers, core and remove seeds.
2. Brush outside of peppers with olive oil and season with salt, pepper and Parmesan cheese.
3. Fill peppers with meat and vegetable mixture.
4. Bake in pre-heated 350 degree oven for 35 minutes.
5. While baking, prepare Bearnaise sauce according to package.
6. Before serving peppers sprinkle Parmesan cheese on top and drizzle with Bearnaise sauce.