Last night I made Stuffed Peppers. One of my daughters liked them so much that she had two last night, one for breakfast this morning, and took another to school in a Thermos for lunch. I say (or actually she obviously does) that this dish is a winner.
6 green peppers
1 pound ground beef (I had some beautiful grass-fed)
1 white onion, chopped
1 small jar tomato paste
1 cup beef or chicken stock
1/2 teaspoon each of thyme, rosemary, and oregano (fresh or dried)
2 cups brown rice
1/4 cup pine nuts
1 cup grated cheddar cheese
sea salt and pepper to taste
olive oil for browning the meat
Preheat oven to 350 degrees and cook brown rice according to package directions. Then remove the stems from the peppers, slice in half lengthwise and remove the seeds. Dice up the onions and set aside.
Grate the cheese
and brown the meat in a little olive oil.
While the meat browns and the rice cooks, set the pepper halves in a glass dish and gather all of the ingredients and have them at the ready.
When meat is browned and crumbly, add in onions, tomato paste, stock, and herbs. Bring to a boil and cook until liquid has reduced by half. Then stir in rice and pine nuts and season with salt and pepper.
Finally fill each pepper and top with cheese. Bake for about an hour. The house will smell wonderful.
This recipe was adapted from: Nourishing Traditions by Sally Fallon. Wonderful wonderful book! Her recipe is much more complex and the rice and nuts are prepared in a different way to aid in digestion. I am learning so much from her book and someday will have these techniques mastered. Definitely a book to check out. Get it here.