Green bell peppers stuffed with a ground beef, Basmati rice, Datil pepper mango salsa and topped with a seasoned, Datil pepper mango salsa tomato sauce.
Mango Salsa Style Stuffed Peppers
An old fashioned favorite made new with the zippy, fruity spice of datil pepper salsa. Just a hint of heat makes this a new family comfort food.
Ingredients
- 4 large green peppers
- Filling
- 1 - Pound Lean Ground Beef or Ground Turkey
- ½ - Cup Finely Chopped Onion
- ½ - Cup Italian Season Bread Crumbs
- ¼ - Cup Dat's Nice Datil Pepper Mango Salsa
- ¼ - Teaspoon Garlic Powder
- 2 - Tablespoons Fresh Parsley
- 1 - Teaspoon Italian Seasoning
- 1 - Tablespoon Worcestershire Sauce
- ¾ - Cups Par-cooked Basmati Rice
- Sauce
- 2 -14.5 Ounce Packages Diced Tomatoes
- 2 - 6 Ounce Packages Tomato Sauce
- ½ - ¾ Cup Dat’s Nice Mango Salsa (adjust to taste)
- ½ - Cup Chopped Onion
- ¼ - Cup Chopped Celery
- 1 - Small Zucchini Finely Copped
- 1 - Bay Leaf (remove after cooking)
- 2 - Tablespoons Italian Seasoning
- 1 - Teaspoon Garlic Powder
- Salt and Pepper to Taste
- Serve With
- 5 - Cups Cooked Basmati Rice
Instructions
- Cut peppers in half using a paring knife and cutting as close to the stem as possible, then lift off the stem end and remove seeds.
- Place peppers in a large saucepan and cover with water.
- Bring to a boil; cook for 3 minutes.
- Drain peppers inverted in a large colander.
- In the meantime, cook rice according to package directions and keep warm.
- In a large bowl, mix all the ingredients for the filling just until combined.
- Spoon filling into peppers and place peppers meat side up in a 4 quart oblong glass or ceramic casserole dish.
- In a saucepan, add all of the sauce ingredients listed and stir.
- Bring to a boil, reduce heat and simmer for 15 minutes (remove bay leaf).
- Pour sauce over all peppers in casserole dish.
- Cover and bake at 375 degrees for 45 minutes.
- Serve alongside cooked basmati rice with mango salsa tomato sauce slathered over all.
