Stuffed Peppers

 

For today’s lunch special you will need:

 

2 Cubanelle or Bell Peppers
4 ounces (115 grams) of Ground Beef
¼ cup of Brown Rice
1 Scallion
1 Tablespoon of Olive Oil
Pinch of Salt
Pinch of Paprika
Pinch of Black Pepper
Pinch of Vegeta

This serves one person.

 

You first chop the Scallion and stir-fry it lightly in olive oil. They will release more flavor as they soften, but be careful not to overcook the scallions. Stir in the ground beef. Add the salt, paprika, Vegeta, and black pepper. Keep stirring until the meat is mostly cooked.

 

Add the ¼ cup of rice and keep on stirring for 2 more minutes. Turn off the stove and set the pot aside for now.

Take the two peppers and cut around the pepper’s stem circumference base. Once you’ve done this, you should be able to pull out the stem with most of the seeds. Cut out the bottom part of the stem, but keep the handle part, since we will use it as a cork in a moment.

Once you have removed most of the seeds, use a teaspoon to stuff the beef and rice mixture deep into our peppers. Be careful not to press too hard, we don’t want to break the pepper. Use the opposite end off the spoon to pack it down, once peppers are half full.

Seal the peppers up, by using their stems as corks. Place the peppers in metal loaf pan.

Now, go back to the pot we cooked the beef and rice. Fill with water and pour it over the peppers, until covered. This way any leftover flavors will be transferred into your final pan.

Place it, not on the racks, but on the very bottom surface of your oven at 400F. Let it cook for at least 30 minutes. If there is still a lot of water left, keep until most, if not all, of the water evaporates from the pan. The peppers will be lightly browned.

I like mine chopped up in small pieces, so it can cool off faster. Enjoy.