We older folks all remember the stuffed peppers from school lunchrooms. A gloopy mixture of rice, ground beef, and ketchup stuffed into a green bell pepper and topped with more ketchup before baking. This version is far more sophisticated and nuanced and isn't more difficult - it just requires more ingredients. I developed the recipe for a lawn party almost 30 years ago and originally cooked them on a charcoal grill. (Larger image.) Serves 2.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: Serves 2.
Ingredients:
- 2 lg. bell peppers (green, red, yellow, orange or purple)
- 1/4 lb. ground beef
- 1/2 cup hot, cooked rice (I usually cook the rice in beef broth or stock)
- 2 Tbsp. chopped red onion
- 1 clove garlic; finely chopped
- 2 Tbsp. chopped sun-dried tomatoes (not oil-packed); rehydrated in hot water
- 2 Tbsp. red wine
- 2 Tbsp. olive oil
- 2 tsp. finely chopped fresh parsley
- 1 tsp. finely chopped fresh mint
- 1 oz. feta cheese; crumbled
- Salt and pepper to taste
- Tzatziki sauce
Preparation:
1. Heat oven to 375F.
2. Cut off tops of peppers and remove pith. You may need to cut a little bit off the bottoms to get peppers to stand upright, but be careful not to cut a hole in the bottom.
3. Combine all remaining ingredients in a mixing bowl, then stuff into peppers.
4. Bake for 30 minutes.
Serve with tzatziki sauce.
Note: If you really want to kick these peppers over the top, use lamb instead of beef and cook them in a covered charcoal grill - but not over direct heat. If you do this, thoroughly bronw the lamb (or beef) before mixing with remaining ingredients and reduce cooking time to 15 to 20 minutes.