Peppers are a summer food, I know. I'm trying to stay as local and seasonal as I can, but sometimes it's hard. This is a filling meal, with a pretty presentation. And on top of that, peppers are full of vitamin C, cartenoids, calcium and potassium!
Serves 4-6
6 green peppers
1 lb ground beef
2 T OO (olive oil)
1 medium onion, finely chopped
1 can tomato paste
1 c stock
1/2 t each: thyme, rosemary, oregano
2 cups brown rice
1/4 c crispy pine nuts (optional, but these are great to have on hand to make pesto!)
sea salt and pepper
1/2 c grated Parmesan or cheddar cheese
Remove stems from peppers, slice in half, and remove seeds.
Brown meat in OO til crumbly (you may want to add the meat for Moussaka as well, but be sure to remove it before the next step!)
Add onion, tomato paste, stock and herbs.
Bring to boil and cook until liquid is reduced to a half.
Stir in rice and optional nuts. Season to taste.
Set peppers in buttered dish, fill with stuffing, and top with cheese.
Bake 1 hour at 350 degrees.
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