Stuffed Peppers
This recipe comes from page 360 of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
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Ingredients
- 6 green peppers
- 1 pound ground beef or other red meat
- 1⁄4 pound ground heart (optional)
- 2 tablespoons olive oil
- 1 medium onion peeled and finely chopped
- 1 small can tomato paste
- 1 cup beef stock
- 1⁄2 teaspoon each thyme rosemary, and oregano, fresh or dried
- 2 cups basic brown rice
- 1⁄4 cup crispy pine nuts
- sea salt and pepper
- 1 cup grated parmesan or cheddar cheese
Instructions
After first browning and cooking the ground meat (I sadly did not have any ground heart to include, bummer!) in the olive oil, add in the onion, tomato paste, stock, and herbs. Bring the mixture to a boil and let it reduce by about half before adding in rice and pine nuts. I didn’t have pine nuts, and I usually use white Basmati rice in my cooking, not brown, so that’s what’s in my mixture here:
I also added a generous pinch of garlic I had pre-peeled and minced, stored in the freezer.
Now, slice your peppers lengthwise and get rid of the seeds and stems. (Confession: this was the very first time I had ever even bought green peppers because I used to think they would be too “spicy” — LOL! Are we beginning to understand what a serious cooking newb I am?!) Butter a dish where you will be cooking them in.
Alright. Time to stuff! Spoon the stuffing mixture into your peppers like so:
Next time I make these, I’m going to stuff the peppers a little more than I did here. I think you kind of want them over-stuffed for a good stuffing-to-pepper ratio.
Now, for the cheese! Shred it up and spread it on top. I used a delightful white cheddar for mine.
Pop those peppers in the oven at 350 degrees for about an hour.
And then you’ll have these!
How’d it go?
No problems! Really easy. I think the more tasty, simple recipes to make use of ground beef, the better. Now I have one more in my repertoire! And if I can get my hands on some beef heart, that’s definitely going in there next time, too. Definitely a great way to sneak in some organ meats!
How we liked it
Yum! The peppers were not “spicy” in the least, haha! I would have liked them to be stuffed a little more like I mentioned, and maybe even a bit more cheese. I thought I definitely had enough, but next time I’m going to pile on more than what looks like a reasonable amount. Can you really have too much cheese? Nah.
What do you think of this stuffed pepper recipe? Will you try it out with your family? Come back and let me know how you liked it!
Be sure to check out the other installments of 25 Days of Nourishing Traditions:
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