Stuffed peppers

Inspired by Eastern European cuisine (peppers should be whole, uncut and stuffed). I made stuffed pepper boats instead. Stuffed peppers do not require lots of meat. The stuffing consists of equal parts of meat and semi cooked rice. I used Australian grass-fed angus ground beef. It can be found at Trader Joe’s (check the freezer) and many other supermarkets.

Three steps preparation:

1. Prep the filling

2. Cut the peppers and remove the seeds from inside

3.  Stuff, pour in a bit of tomato sauce and bake stuffed peppers at 400F

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Stuffed peppers

Prep time:  15 minsCook time:  40 minsTotal time:  55 mins

Serves: 3

 

Ingredients

3 bell peppers (yellow or green), cut into symmetric halves

For stuffing:

½ cup of rice

1 lb ground angus beef

1 medium onion, minced

¼ cup of bread crumbs

1 Tbsp olive oil

1 egg

salt/pepper to taste

For sauce:

½ cup of hot water

1 Tbsp tomato paste (substitute with tomato sauce for pasta)

Instructions

In a deep saucepan boil rice over high heat for 5 min

Using a glove to grab the hot handle, put the saucepan under cold water in the sink or use a colander instead for washing the rice under cold water.

Drain rice and put into a deep bowl

Add all other stuffing ingredients described above and mix very well

Set stuffing aside

Prepare pepper halves

Stuff each pepper half with meat-rice stuffing and put in a baking dish

Stir in tomato paste in a hot water

Pour over and under the peppers

Cover the baking dish with a foil tightly

Bake at 400 F for 45 minutes