STUFFED BELL PEPPERS
4 servings
An American classic. Create a vegetarian version by substituting ½ pound firm tofu, drained and crumbled, or Seasoned Tempeh Crumbles. Or, simply increase the amount of cooked rice to 2 cups. If the peppers are huge, you may halve them lengthwise through the stem instead (do not completely remove the stem, as it helps hold in the stuffing).
Position a rack in the center of the oven and preheat it to 375°F. Grease a baking dish in which the peppers will fit snugly. Prepare for stuffing:
- 4 medium bell peppers
If the peppers will not stand upright, level them by cutting a thin slice from the bottom trying not to create a hole. Steam the peppers on a rack or steamer basket over boiling water until tender, about 10 minutes. Set aside. Heat in a large skillet over medium heat:
- 2 tablespoons olive or vegetable oil
Add and cook, stirring and breaking the beef up with a spoon, until it is lightly browned, about 10 minutes:
- 8 ounces ground beef, lamb, or pork, or chorizo sausage (store-bought or homemade)
- 1 small onion, finely chopped
Remove from the heat and stir in:
- 1 cup cooked rice or any cooked grain
- 1 medium tomato, finely chopped, or ½ cup drained canned diced tomatoes
- 2 large eggs, well beaten
- 1 garlic clove, minced
- 1 teaspoon dried thyme or oregano, crumbled
- (Worcestershire sauce to taste)
- (Red pepper flakes to taste)
- Salt and black pepper to taste
Fill the peppers with the meat mixture and set them in the baking dish. Sprinkle over the tops:
Bake until the peppers are tender and the filling hot and firm, about 25 minutes. If desired, brown the tops under the broiler.