Sprinkle remaining 1 2 cup mozzarella cheese over peppers. Cut thin slice from stem end of each bell pepper to remove top of pepper. Place stuffed peppers into the dish. Open the cous cous and put it in a jug with boiling water when all of the water is gone stuff the pepper with cous cous with the remainder make a bed for the pepper then put it in the oven on 200 degrees for 15 minutes. Preheat oven to 375 degrees f 190 degrees c.
Bake in the preheated oven until peppers are tender about 20 minutes. In a large saucepan of lightly salted boiling water simmer peppers and lids covered for five minutes. Remove seeds and membranes. While the rice cooks prepare the peppers. Cook and stir until onion is tender about 5.
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Scoop out membranes and seeds and discard them. Cover with remaining 1 2 cup spaghetti sauce. Cut thin slice from stem end of each bell pepper to remove top of pepper. Heat oil in a large skillet over medium heat. Stir 1 2 cup mozzarella cheese into the skillet.
Add onion garlic parsley salt and pepper. Remove seeds and membranes. In 10 inch skillet cook beef onion and garlic over medium heat about 5 minutes stirring occasionally until beef is brown. Since the filling is fully cooked on the stove and doesn t need much time in the oven i pre roast the cut pepper halves for 15 20 minutes until tender. Add onion garlic parsley salt and pepper.
Since the filling is fully cooked on the stove and doesn t need much time in the oven i pre roast the cut pepper halves for 15 20 minutes until tender. Scoop out membranes and seeds and discard them. Instructions slice tops off the peppers to make lids. Bake in the preheated oven until peppers are tender about 20 minutes. Slice the poblano peppers in half and remove the seeds and ribs.
In 10 inch skillet cook beef onion and garlic over medium heat about 5 minutes stirring occasionally until beef is brown. Sprinkle remaining 1 2 cup mozzarella cheese over peppers.
