I seem to be on this kick for peppers lately. I'm not entirely sure why. Could it be the sweetness of the red pepper, or the slightly more bitterness of the green, either way, you can completely change the taste of this classic dish just by changing the pepper itself!
Ingredients:
4 medium bell peppers (The kind that can stand straight up)
1 lb lean ground beef
1/2 cup diced onion
1/3 cup long grain rice
1 cup water
fresh thyme and summer savoury
salt and pepper
2 tomatoes, diced
1/4 cup Cheese (Personally, I'm a cheddar jalapeno fan)
Directions:
1. Cut tops of peppers and scoop out insides. Boil for three minutes in a large pot of salted water. Drain upside down on paper towels.
2. Brown beef with onions, drain excess fat. Add fresh herbs (If desired, sage works very well here too)
3. Add 1 cup of water and rice. Bring to a boil and simmer, covered until the rice is tender (about 18 minutes).
4. Stir in diced tomatoes.
5. Stuff peppers and place in a baking dish with the pepper lids. If you have extra filling just scoop it into the dish around the peppers. Sprinkle generously grated cheese on each pepper. Bake at 375F for 20 minutes.
4 medium bell peppers (The kind that can stand straight up)
1 lb lean ground beef
1/2 cup diced onion
1/3 cup long grain rice
1 cup water
fresh thyme and summer savoury
salt and pepper
2 tomatoes, diced
1/4 cup Cheese (Personally, I'm a cheddar jalapeno fan)
Directions:
1. Cut tops of peppers and scoop out insides. Boil for three minutes in a large pot of salted water. Drain upside down on paper towels.
2. Brown beef with onions, drain excess fat. Add fresh herbs (If desired, sage works very well here too)
3. Add 1 cup of water and rice. Bring to a boil and simmer, covered until the rice is tender (about 18 minutes).
4. Stir in diced tomatoes.
5. Stuff peppers and place in a baking dish with the pepper lids. If you have extra filling just scoop it into the dish around the peppers. Sprinkle generously grated cheese on each pepper. Bake at 375F for 20 minutes.
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