Tuesday, November 15, 2011


Growing up, the news that stuffed bell peppers were for dinner was met with the same response held for liver and onions. Needless to say, not well received. Perhaps I would have been more receptive had my Aunt Virgie served said bell peppers with a Syrah or Pinot...but I digress. Along with less than youthful skin, age has brought with it some wisdom and a refined palate.

And as is often the case, meals are made to make use of items that are on their way out. I had purchased some beautiful bell peppers at the farmer's market but had yet to find a use for them. They seemed destined to be cooked. And then I thought of those once dreaded stuffed bell peppers and I was on my path. In keeping with my mantra to 'eat clean', I changed things up a bit; grass fed substainable beef and brown rice. I guess this is where that aged wisdom occasionally makes an appearance.

Stuffed Bell Peppers

4 bell peppers


4 Tbsp extra-virgin olive oil

1 medium yellow onion, peeled and chopped

4-5 cloves of garlic, peeled and chopped

1 lb of lean grass-fed ground beef or buffalo

1 1/2 cup of cooked brown rice

1 cup chopped fresh plum tomatoes

4 tbsp chopped fresh italian parsley chopped

1 teaspoon of dried oregano or italian herb blend

1/4 cup fresh grated hard parmesan

Preheat oven to 375

Cut the top off of the bell and remove the stem and seeds. Chop any parts of the bell pepper cut to remove the top and stem. Boil the peppers completely immersed in salted water for 3-4 minutes to soften. Remove and set them upside down to drain and cool.

Place tomatoes, rice, parsley and oregano in a large bowl.

Heat 3 TB of the olive oil and cooked the onions and chopped bell peppers over medium heat, stirring often until they soften, 5-6 minutes. Add garlic and continue to cook for 1-2 minutes. Add to the bowl with the tomato mixture and then add beef and parmesan. Season with salt and pepper. Mix with hands to ensure that everything is evenly dispersed.

Place peppers in a baking dish and fill with stuffing. Add 1/2 cup of water to baking dish and bake for 50-60 minutes until you reach an internal temperature of 155-160 F.

Prior to serving, I like to brush the top with a very fruity olive oil and finish with a fresh grate of parmesan. However, this step is optional.

1 comment:

deb said...

i have been planning on making stuffed peppers for about 3 weeks. now. you just pushed me over the fence. The Greek Village Inn makes a great stuffed pepper too