CONNECT
NEWS
COMPANY
  • White Facebook Icon
  • White Twitter Icon
  • White LinkedIn Icon
  • White Instagram Icon

The Chronicle Newspaper LLC

2843 E Grand River Ave, East Lansing, MI 48823

jaypricepublishing@yahoo.com |  Tel: 1-800-717-6390

Editor:   info@thechroniclenews.org

Local Contact:  Jay Price (517) 894-4747   or   John Issac Benjamin (517)  703-7518

The Chronicle Newspaper LLC. Copyright ©2017. All Rights Reserved

Please reload

Recent Posts

Cedar Springs Brewing Company announces return of CSBrew Farmers Market

May 15, 2018

1/10
Please reload

Featured Posts

Stuffed Peppers

August 20, 2018

 

Ingredients

  • 1 cup uncooked long grain white rice

  • 2 cups water

  • Sauce:

  • 1 onion, diced

  • 1 tablespoon olive oil

  • 2 cups marinara sauce

  • 1 cup beef broth

  • 1 tablespoon balsamic vinegar

  • 1/4 teaspoon crushed red pepper flakes

  • Peppers:

  • 1 pound lean ground beef

  • 1/4 pound hot Italian pork sausage, casing removed

  • 1 (10 ounce) can diced tomatoes

  • 1/4 cup chopped fresh Italian parsley

  • 4 cloves garlic, minced

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 1 pinch ground cayenne pepper

  • 4 large green bell peppers, halved lengthwise and seeded

  • 1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.