Tuesday, February 26, 2013

Meat Stuffed Bell Peppers

I usually double this recipe. You can add lentils in place of ground hamburger for a vegetarian/healthier version, or even do 50/50.

4 bell peppers

2 Tbs olive oil
8 ounces ground beef
1/2 onion, finely chopped
1/2 tsp dried thyme (sometimes I add less thyme and then add some oregano)

1 cup hot cooked rice
1 ripe tomato, peeled, seeded, and finely chopped (when I double this I used a can of diced tomatoes)
2 large eggs, lightly beaten
1 clove garlic, minced
1 tsp dried basil
Worcestershire sauce or red pepper flakes to taste
Salt and black pepper to taste

1/2 cup breadcrumbs
1 Tbs olive oil
Parmesan cheese

Prepare bell peppers (de-stem and clean out). Steam over boiling water for 10 minutes. Meanwhile, heat oil in large skillet and sauté meat, onion and thyme until meat is browned. Add rice, tomato, eggs, garlic, and seasonings.  Fill peppers with mixture and set in baking dish. Add breadcrumbs on top and drizzle with oil. Sprinkle with cheese. Cook 375 for 25 minutes.

Adapted from the Joy of Cooking

No comments: