Stuffed Peppers

Hearty and healthy! I had some lean ground beef in the refrigerator and was feeling a little "hamburger-ed out" after some early summer barbecues. I decided to get creative and put that beef to use in this Stuffed Peppers recipe, filled with lean ground beef (or you could substitute ground turkey or go beans for a vegetarian option), brown rice, vegetables, and exciting spices. Like most recipes I love, there's nothing too scientific about the particular ingredients I used, leaving you lots of creative licence to use what you love/have. I had a little more filling than needed to fill the peppers, and it was delicious warmed and wrapped in a corn tortilla for lunch the next day. Enjoy :)

Stuffed Peppers

 Serves 4

Ingredients

¼-1/2 cup dry brown rice, to make ~ ¾ cup cooked (I use Trader Joe's Quick Cook Organic Brown Rice to reduce the cooking time!)

4 bell peppers

2 Tablespoons olive oil

1 onion, diced

1 clove garlic, minced

2 tsp chili powder

½ tsp cumin

1 tablespoon paprika

½ teaspoon ground allspice

Salt and pepper

¾ lb lean ground beef or ground turkey (or about 1 can beans)

¼- ½ cup tomato puree or jarred tomato sauce

¼ cup fresh parsley, chopped

1 egg, beaten

Directions:

1.  Prepare brown rice according to package instructions (do this while beginning to prepare peppers and filling). When cooked, transfer to bowl.
2. Cut off top of peppers, just below stem. Scoop seeds from cavities and discard seeds. Cut pepper flesh around stem and set aside. Discard stem. Place seeded peppers on foil-lined glass baking dish. Preheat oven to 375 degrees.
3. Heat oil over medium heat. Sauté onions, pepper pieces, garlic, spices, salt and pepper until onions begin to soften (about 4-5 minutes). Add ground beef and cook, stirring often, until ground beef is browned. Add tomato sauce and cook another 1-2 minutes. Transfer beef and vegetable mixture to bowl with rice and stir together. Allow filling to cool about 4-5 minutes, then add parsley and egg.  Mix filling together.
4. Scoop filling into pepper cavities. Bake peppers in 375 degree oven for 45-50 minutes.