6 medium red or green bell peppers
1 pound lean ground chuck
1 medium onion, chopped
2 cloves garlic, minced
1 (15-ounce) tomato sauce
1-cup corn kernels freshly cut from the cob
½ teaspoon dried crushed red pepper
1 tablespoon finely chopped fresh oregano
Or 1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
For the topping:
¾ cup breadcrumbs
¾ cup shredded Parmesan cheese
1 teaspoon dried Italian seasoning
Cut off the tops of the bell peppers, reserving tops. Remove the seeds and membranes. Cook peppers 4 minutes in boiling salted water to cover. Drain and set aside. Remove the stems from the pepper tops. Discard stems. Chop pepper tops and set aside.
Cook ground chuck in a large skillet over medium heat until beef crumbles, about 5-6 minutes. Add reserved chopped bell pepper, chopped onion and garlic and sauté 4 minutes or until beef is no longer pink and onion is softened. Drain.
Stir in tomato sauce, corn, and the four seasonings. Cook, stirring often for about 5 minutes or until mixture thickens. Spoon into pepper shells. Line a large baking dish with foil. Place peppers in dish. Combine the breadcrumbs, Parmesan cheese and Italian seasoning. Sprinkle over peppers.
Bake at 350 degrees for 15-20 minutes or until brown.
Makes 6 servings.
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