Mother's Always Right- Stuffed Peppers

Finally! Tonight, I made my mother's Stuffed Peppers Recipe.

Be warned, listen to my mother- when she says to be careful with the peppers when straining because they may fall apart, it means be careful with the peppers when straining because they may fall apart. I broke 2 out of 3 peppers because of my lack of direction following. I had to use the broken peppers and cut them in half, laying the filling on the top.

This episode reminds me of the time when my mother told my sister and I not to play on the metal beam in the supermarket, or we would get hurt. Well, I played on it, fell and consequently needed six stitches on my chin. So as the saying goes, “mother's always right.”

Stuffed Green Peppers
Serving Size: 4

What You'll Need:
4 green peppers
¾ cup diced onions
2 cloves garlic, minced
1 clove garlic, smashed
PAM
15 oz. can tomato sauce
8 oz. shredded mozzarella cheese, divided in half
1 cup Chunky Mild Salsa
1 ½ cups hot cooked brown rice ( 1 cup uncooked rice)
2 ¼ cups water
2 tsp butter

Preheat oven at 350 degrees
Bring 1 cup of rice, 2 ¼ cups of water, and tsp. butter to a boil.
Lower to med-high flame, and cook for 18 minutes with lid on, stirring occasionally.
In the meantime, wash peppers
Cut a half an inch around the stem of the peppers
Remove the seeds and white pithy insides
Bring a large pot of water to a boil with added smashed garlic
Add green peppers (make sure that the water flows into the peppers so that they sink)
When the water comes to a boil again, simmer for 12 minutes.
When finished simmering, drain them very carefully, trying to not break them apart.
Heat saute pan with Pam sprayed evenly on bottom for 30 seconds
Add onions and garlic and cook on medium-high for 3 minutes S
Stir in the tomato sauce, cooked rice, 4 ounces of shredded mozzarella cheese and 1 cup Salsa.
Remove from the heat and mix together.
Spray a cookie sheet (or any large pan with sides) with Pam and place the peppers in the pan.
Fill the peppers with the mixture
Bake at 350° for 30 minutes
Top the peppers with the remaining mozzarella cheese and continue baking for 3 minutes