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April and May 2009 041Tonight’s dinner is an easy one, but always a favorite at our house:  stuffed peppers.  I’m using some old standby’s like ground beef, mozzarella cheese and chopped onion, but then using a couple of ingredients to punch it up such as ground allspice, and freshly grated Parmagiano-Reggiano and Romano cheeses.  I’ve also used boil-in-a-bag brown rice to speed things along but keep it healthy at the same time.

Stuffed Peppers


1 3 1/2 ounce package of boil-in-a-bag brown rice

4 medium-sized bell peppers (you can certainly used red or orange)

3/4 lb lean ground beef

1 Cup Vidalia onion, chopped (substitute brown or yellow)

1/2 Cup chopped fresh parsley

1 tsp paprika

1/2 tsp Kosher salt

1/8 tsp ground allspice

1 Cup tomato-basil sauce

3/4 Cup mozzarella cheese, grated

1/4-1/2 Cup freshly grated Parmagiano-Reggiano cheese

1/8-1/4 Cup freshly grated Romano cheese (Romano is a saltier cheese so be careful with the quantity)


Pre-heat oven to 450 degrees.

Prepare rice according to package directions.  Cool in mixing bowl.   Wash bell peppers.  Cut tops off of peppers and remove seeds and membranes; discard.  Heat large stock pot filled with water to boiling.  Submerge prepared bell peppers and parboil for 5 minutes.  Drain and cool peppers so you can handle.

In a large saute pan over medium-high heat, saute ground beef and onions until meat is cooked through and no pink remains.  Stir beef so that it crumbles.  Add beef-onion mixture to mixing bowl with brown rice.  Add parsley, salt, and allspice.  Combine thoroughly.  Fill prepared bell peppers with meat mixture, topping each with tomato-basil sauce and topping each fill pepper with mozzarella cheese.

Place filled peppers into baking dish.  Cover tightly with foil.  Bake for 20 minutes.

After removing from the oven.  Uncover baking dish and top with grated Parmagiano-Reggiano and Romano cheeses, if desired.  Serve.

Yield: 4 servings