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Drain the juice from both cans of olives,
as well as from the can of mushrooms and the jar of mushrooms...
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Pour the large can of (whole) black olives in a small container...
Refrigerate to serve later as a side dish:
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To prepare the bell peppers:
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Place a plastic bag inside another plastic bag & put them in a sink (for trash purposes)
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Thoroughly rinse each bell pepper under lukewarm water (removing any stickers)
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Using a paring knife & cutting board, slice the top off of each bell pepper...
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'Gut' out the insides of the peppers (including their 'lids'), trying to pluck off any inner 'cheeks'
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Fill a large pot more than ½ full but less than ¾ full of water...
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Place on a burner on your stove & set the heat on high...sprinkle a little salt to expedite heating time!
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Carefully place all peppers & their 'lids' in the pot (only when the water begins to boil)
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Turn the heat down to medium...
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To prepare the rice:
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Place the rice in a medium-sized pot & add 2 cups (16 oz.) of water (preferably filtered)
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Add ½ teaspoon of salt & 1 tablespoon of olive oil to the rice-water & turn the heat on high...
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Stir w/a ladle...turn the heat down to low (only when the water begins to boil) & cover.
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Set a timer for 20 minutes...
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Cook the meat:
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Spray a large pan with the non-stick vegetable spray and turn the heat on medium...
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Put the ground beef on the pan and using a flat spatula, try to break it up to even it out...
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Continue cooking the ground beef to prevent burning...
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Try to "chop" any clumps of ground beef to get small bits...
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(This helps speed up cooking time and cooks the meat evenly).
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If you have one, turn on your over-the-stove (exhaust) fan...
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When the meat is done cooking (it should all be brown)
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Then turn off the burner and carefully attempt to drain any excess fat into the sink...
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Add the beef to a medium-sized pot...
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Clean the pan:
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I quickly use a paper towel to thoroughly wipe off all residue from the beef, including the underside.
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Prepare the sauce:
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Empty both jars of sauce into the pot w/the meat & turn the heat on medium low...
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Add approx. 1 tablespoon of parsley & approx. 1 teaspoon of basil to the sauce...
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Stir in the small can of sliced black olives using a ladle...put the lid on!
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Simmered mushrooms (for the sauce):
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Add 1 tablespoon of extra virgin olive oil to the pan, 1 teaspoon of the butter,
the small can of sliced mushrooms, & 1 teaspoon of the minced onions...
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Turn the heat on low and place a splatter screen on it:
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Carefully stir the mushrooms (when they begin to sizzle)
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They should be done when the edges of the mushrooms are golden brown...
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Now add the mushrooms to the pot of sauce & mix well...cover!
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Simmered mushrooms (for an appetizer):
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Put 2 teaspoons of extra virgin olive oil on the pan,
as well as 2 teaspoons of the butter & 2 teaspoons of the minced onion,
and pour the large jar of mushrooms into the pan,
and make sure the splatter screen is on with the heat on low...
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Carefully stir the mushrooms (when they begin to sizzle)
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Prepare to stuff & bake the peppers:
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Pre-heat your oven to 375° (Fahrenheit) & get out your oven mitts & pot holders...
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Get out a baking sheet or pizza pan & cover w/aluminum foil.
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Continue stirring the large pot of bell peppers & the medium-sized pot of sauce...
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The rice should be done, so remove the lid & stir well...
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Turn the heat off of the large pot of peppers & the medium pot of sauce...
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Carefully drain the peppers using a strainer or colander...
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Now, place all 4 peppers standing upright against each other onto the baking sheet...
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Next, one by one add 2 scoops of rice to each bell pepper,
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Then, fill the remaining space w/2 scoops of the sauce...
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Finally, place the 'lid' of each pepper on top, but leaving some room to let out steam...
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When the oven is heated, place carefully place into the oven.
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Be sure to check on the simmered mushrooms by stirring...
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Use this time to quickly clean & dry as many pots as you can:
The large pot & colander/strainer used for the bell peppers,
The paring knife & cutting board,
The medium-sized pots for the sauce & rice (including their lids & ladles).
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You can now turn the heat off of the simmered mushrooms & the oven...
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Carefully remove the baking sheet/pan w/the stuffed peppers from the oven onto the pot holders...
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Divide the simmered mushrooms into little containers & serve as an appetizer of sautéed mushrooms...
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Sprinkle some grated cheese on top of each pepper & serve onto plates w/napkins & forks...
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Don't forget to serve with your chilled black olives from the refrigerator!
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I recommend serving this with some Martinelli's® Sparkling Cider & Grape Juice:
~ Enjoy! ~
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May I also suggest a fun twist on this recipe for Halloween:
Substitute the rice with spaghetti & later (after draining water) mix w/the sauce...
Use the paring knife to carve scary faces...
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