Stuffed Peppers

 Hello friends.

I am sorry to have neglected you for so long. I have come begging for forgiveness and I bring you...

Stuffed Peppers.

These peppers are sinfully delightful. But I will not try to convince you of their worthiness. Instead, I will let you judge them for yourselves.

(Photo taken by Andrew Shansby!)

Stuffed Peppers
Recipe adapted from Rachael Ray

Ingredients

• 4 large bell peppers (I used a combination of yellow, red, and orange)
• 1 tablespoon unsalted butter
• 2 cups brown rice
• 3 to 4 cloves garlic, chopped
• 1 can beef broth
• 1 pound ground lamb, lean beef, or turkey
• Kosher salt and freshly ground black pepper
• 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 1/2 teaspoons dried
• 2 small sprigs fresh rosemary, leaves picked and finely chopped
• 1/4 cup chopped fresh flat-leaf parsley 
• 1 teaspoon red pepper
• 1/4 cup, plus 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 1 (28-ounce) can tomato sauce

Directions

Preheat the oven to 375 degrees F.

Remove the tops from the peppers and scoop out the seeds and ribs. Carefully trim the bottoms if necessary to make peppers stand straight when upright. Put aside.

Cook brown rice according to package instructions. ** Optional: replace water with beef broth.**Once cooked, stir in a tablespoon of butter and allow to cool to room temperature.

Place the ground lamb (or beef) in a bowl and add the cooled brown rice. Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper. Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole or small baking dish and add 1/2 cup of beef broth to the bottom of the pan. Roast 50 minutes to 1 hour, until crispy at the edges and cooked through.

Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat. Add the onions, garlic, remaining oregano and parsley, and saute until soft. Add the tomato sauce, and season with salt and pepper.

Cool the peppers and sauce for a make-ahead meal or serve immediately.



Serve the peppers hot with sauce over top, or in a puddle underneath the peppers.