This meal was inspired by two awesome male bloggers: Peter M and Stephane.
Last week I was looking at Peter M's blog and saw an awesome recipe for stuffed peppers. I decided I should use ground beef I won from Stephane to make stuffed peppers this weekend.
I've made a few recipes for stuffed peppers in the past (last year I made a basic version of stuffed peppers and in the spring I made Quinoa Stuffed Peppers., followed by lazy stuffed peppers), and in fact I get a bunch of hits from people who Google stuffed peppers.
What's different about this recipe, is that instead of cooking rice and ground beef before stuffing the peppers, the beef and rice is used raw (well, almost). In fact, that's how my parents make stuffed peppers all the time: so also special Thank you to my mom, for telling me what to do with the rice.
And now, I present you Herb-y Stuffed Peppers
Ingredients1 tablespoon olive oil
1/2 large onion, chopped
1 carrot, peeled, sliced
4 springs thyme
salt & pepper
10 ounce can tomato puree
1/2 cup long grained white rice
2 cups ground beef
10 basil leaves, chopped
1 small bunch cilantro, chopped
2 celery stalks, finely diced
3 large peppers (I used 2 red and 1 green: seriously, the red ones were on sale for $2.50/each: you call that sale???)
1. Preheat the oven to 375
2. Heat oil in a skillet, add onions, carrots and thyme. Season with salt and pepper and saute for about 10 minutes.
3. Add tomato puree to the vegetables and simmer for about 5 minutes.
4. Meanwhile, cook rice for about 5 minutes, drain and rinse in cold water.
5. Combine rice, ground beef, herbs and celery. Season with salt and pepper, and add a few tablespoons of water (this was my mom's suggestion to keep the mixture moist).
6. Pour the vegetable/tomato sauce into a baking dish.
7. Remove the tops off the peppers, take out the seeds and the membranes. Stuff the peppers with the rice/beef mixture and set into the baking dish. Cover with the pepper tops.
8. Bake lightly covered in aluminum foil for 1 hour. Remove the foil and bake additional 30 minutes.
Serve the peppers with fresh basil and a dollop of sour cream.
Thoughts: My apartment smelled amazing after I made these peppers. I don't think I'll ever go back to my old way of precooking rice and ground beef. I liked that the sauce was sweet from the carrots. This was a great meal: can't wait to have leftovers for lunch.
P.S. do you like my new green napkin?