This dish is deceptively simple. Take a few things, mix them together and stuff it all in a pepper half. Easy, right?
Well first the peppers need to be shaped so each side will sit down flat. That means picking peppers that are big, and flat on both ends. Then of course the insides need to be hollowed out after slicing each in half. Of course the filling is fairly straight forward. Take ground beef, add vegetables, rice, broth and spice, bake it all in the oven and then scoop into the pepper shells and bake again.
Ok so it is a tad more involved. Here is the recipe. I have another one that uses sausage and zucchini but that is for another day.
- ½ lb ground beef
- 1 medium onion diced fine
- 2 cayenne peppers minced
- 4 cloves garlic minced
- 2 stalks celery diced medium
- 1 ½ cups white rice
- 2 cups beef broth
- 28 ounce can tomatoes
- 1 tsp coriander
- 1 tsp turmeric
- 2 tbsp fresh cilantro chopped
- 4-6 large peppers (any color)
Sauté onion in oil until softened. Add cayenne peppers and cook on medium till fragrant. Add beef and brown. Add coriander and turmeric. Add garlic, celery and rice. Mix thoroughly. Crush tomatoes and add to pan along with stock. Bring to a boil, then turn heat down and simmer for 5 minutes. Add cilantro and place in oven at 365 degrees. Bake until rice absorbs all the liquid, about 30 minutes. Meanwhile chop peppers in half and scoop out seeds and pith. Coat outsides in olive oil and place in a greased baking dish. When rice is done add Romano cheese to taste. Scoop into pepper halves. Bake for about 10 minutes. Top with slices of mozzarella and bake until cheese melts about 5 minutes more.