That nice grilled, spicy stuffed pepper is a real treat. I love the sweetness of the filling against the peppery pepper shell that has nice darkened burn spots on the skin.
1/2 cup seasoned bread crumbs
1/2 cup long-grain white rice (cooked until just underdone (cooled))
6 bell peppers (any color)
1 yellow onion (chopped) and sauteed in olive oil
4 garlic cloves (minced or thin sliced)
1 can crushed tomatoes (drained)
1 1/2 lbs lean ground beef
1/2 cup milk
6-8 fresh basil leaves chopped
2 teaspoons oregano
salt and pepper
3/4 cup grated parmesan cheese
Preheat oven to 400 degrees.
Slice the peppers along the long side and remove core.
Place snug into a baking dish just large enough to fit the peppers.
Place snug into a baking dish just large enough to fit the peppers.
Brush or spray the inside of each pepper with olive oil and season with salt and pepper.
Roast the peppers until just undercooked and firm (about 15 minutes).
Roast the peppers until just undercooked and firm (about 15 minutes).
Place olive oil in a large non-stick skillet and heat on medium-high heat.
Add the chopped onion and saute until translucent (around 4-5 minutes).
Add the chopped onion and saute until translucent (around 4-5 minutes).
Add the garlic and cook another minute.
Add beef season with salt and pepper then let cook until browned.
Add onions to the beef and toss it with onions and continue to cook another 2 minutes,
Remove from heat, drain off excess fat if necessary.
Stir in tomatoes
Mix in the cooked rice, parsley, basil, and oregano.
Add salt and pepper to taste.
Spoon the mixture evenly into the roasted peppers.
Sprinkle with parmesan cheese bake 20-25 minutes or until the peppers are tender and the tops are crisp and golden.
Serve warm.