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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Use red, yellow, or orange peppers in this recipe to get a nice color to a classic dish. I prefer these peppers over green. This can be used as a light main course or as a side dish. Try adding different herbs and spices for variety and matching the theme of your meal. Ingredients:
sea salt |
4 medium bell peppers 1/2 inch trimmed off tops, cores and seeds removed |
1/2 cup long grain white rice- - try using a mixture of white rice, wild rice, and brown rice to add a nutty flavor. |
1 1/2 tablespoons olive oil |
1 medium red onion, finely chopped |
3/4 pound lean ground beef |
couple of dashes of worcestershire sauce |
6 cloves garlic, minced |
1 1/2 cups shredded colby jack cheese |
2 tablespoons italian parsley, chopped |
freshly ground black pepper |
1 14 1/2 ounce can diced tomatoes -- drained, save the liquid |
1/4 cup ketchup |
pinch of brown sugar |
Directions:
1. Bring 4 quarts of water to boil, boiled the peppers for about three minutes. Remove the peppers and place them on a paper towel lined plate to dream. Add the rice to the water and cook for 15 minutes for white rice, longer for Brown and wild rice. Drain the rice and place in a large bowl
2. Preheat oven to 350
3. In a medium skillet, over medium-high heat, heat the olive oil and cook the onions until they begin to brown. Add the ground beef, breaking it up with a wooden spoon. Add the Worcestershire sauce and cook the beef until it isn't pink. Add the garlic and cook until fragrant. Remove from heat
4. To the bowl of rice add 1 cup of the cheese, the parsley, black pepper, diced tomatoes, and the meat mixture.
5. Stir together ketchup. reserved tomato juice and brown sugar in small bowl.
6. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.
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