Stuffed Bell Peppers & Stuffed Portabello Mushrooms

Stuffed Bell Peppers (& Portabello Mushrooms)



Cooked Brown Rice (2 cups water, 1 cup rice)
2 Tblsp Italian Seasoning
1 tsp Lime Sea Salt (from Whole Foods)

2 Tblsp Garlic Olive Oil (Made night before, 3 large cloves of Garlic still in oil Mashed in pan)
1/2 Diced Vidalia Onion
1 Diced up Portobello Mushroom
The tops of the Bell Peppers (I diced the shoulder around the stem)
1 lb Lean Ground Beef
1 tsp Paprika
1/2 tsp Cumin
1 Tblsp Italian Seasoning

2 Large Bell Peppers and 4 Portabello Mushroom in 9 x 13 Pyrex Pan

Season the water for the Rice with 2 Tblsp Italian Seasoning and 1 tsp Lime Sea Salt. Cooking the rice until all water is absorbed. 

The Meat and Veggies were cooked together in Olive Oil with 3 garlic Cloves that I had roasted yesterday, and seasoned with 1 tsp Paprika, 1/2 tsp Cumin, 1 Tblsp Italian Seasoning. I added the rice when cooked to the Meat mixture and mixed well.

Stuff the cleaned and prepared Mushroom Caps and 2 Bell Peppers.I topped with Mozzarella Cheese. Put into Oven at 350 degrees and cooked it for 30 Minutes.