These are super easy stuffed peppers that cook right in the same skillet you made the stuffing in. No blanching required.
If you have any of the beef and rice left after filling peppers (as always, depends on size of peppers) just remove from skillet, keep it warm and serve on the side also.
Substitute ground turkey or chicken for the beef and use any grain you like. Or do all mushrooms for a vegetarian version.
Keywords: stuffed peppers, mushrooms, beef