MEDITERRANEAN STUFFED PEPPERS WITH MARINARA

MEDITERRANEAN STUFFED PEPPERS WITH MARINARA

SepSep WedWed 20172017

1 lb. ground beef

1/2 cup basmati rice

1/2 cup lentils

1 cup water

1/2 cup red wine

1  jar Sugar 'N Spice Freeze-Dried Red Onion 

2 teaspoons Sugar 'N Spice Freeze-Dried Garlic

1 quart tomato sauce

1-6 oz can tomato paste

3 tsp. SNS-MN Nice Spice Mediterranean Mate Spice

3 medium bell pepper

3 Tbsp. olive oil

1/2 tsp. Sugar 'N Spice Crushed Red Pepper 

1 egg

1 cup shredded mozarrella cheese

3 Tbsp. Sugar 'N Spice Freeze-Dried Basil 

Preheat the oven to 350 F.

THE MARINARA SAUCE:

In a large oven safe pot add the tomato sauce, tomato paste, water, wine, 2 tsp. of the Mediterranean Mate, olive oil, garlic, onion and red pepper flakes. Stir to combine well. Heat on low for 15 minutes while preparing the meat mixture.

MEAT MIXTURE FOR PEPPERS:

Rinse the peppers, remove the tops and clean out the centers. In a medium bowl, combine ground beef, 1 tsp. mediterranean mate spice, egg, lentils, rice and 1 Tbsp. olive oil. Combine well with hands but don’t over mix. Stuff the meat mixture into the peppers, if there is remaining meat mixture, make into meatballs. Place the stuffed peppers and meatballs into the oven safe pan with sauce. Combine. Bake for 90 minutes to 2 hours or until the peppers are thoroughly cooked. Remove from oven, top with cheese and basil for garnish. Serves 3.