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
- Prepare brown rice according to package instructions (do this while beginning to prepare peppers and filling). When cooked, transfer to bowl.
- 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.
- 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.
- Scoop filling into pepper cavities. Bake peppers in 375 degree oven for 45-50 minutes.