Recipes: Stuffed Bell Peppers

Stuffed peppers - another great comfort dish.  An edible container of meat and rice, smoothered in tomatoey goodness! Delightful (sigh..)  This is a super easy dish, and you won't complain about all the leftovers!

Serves plenty! (9 small or 6 large stuffed peppers) 

Note: This is a filling dish.  Start with one and see if you're still hungry - especially if you are serving with potatoes or polenta.

-1/2 lb extra lean ground beef
-1 medium finely diced
-2 garlic cloves, minced
-1/2 cup of basmatic rice (or other long grain rice)
-2 1/2 cups of crushed strained tomatoes
-1/2 cup white wine
-1 cup of beef broth
-2 tsp fresh oregano, finely chopped
-2 tsp fresh thyme, finely chopped
-2 tsp fresh basil, finely chopped
-1 tsp of salt
-1/2 tsp pepper
-9 small (or 6 large) bell peppers

• Preheat oven to 350F.
• In a skillet over medium heat, cook beef, onions, garlic, salt and pepper.  Use the back of a wooden spoon to break up the meat - no chunks!
• When the meat is brown, add the rice and stir to soak up the juices.
• Add 2 cups of tomatoes.  Turn heat down to low and add fresh herbs.
• Cut the top off the bell peppers.  Scoop out the membrane and seeds from inside.
• In a large pot, combine remaining 1/2 cup of tomatoes, white wine and beef stock.
• Fill the bell peppers with the meat mixture and place into pot.  Continue with the remaining peppers.
• Cover with a tight fitting lid and bake for 1.5 hrs until rice is cooked and peppers are softened. 
• I like to serve them with perfect mashed potatoes or polenta. That's right - carbs with carbs! Enjoy!