Yesterday while Tony and I were out playing Ingress in Fort Smith, we stopped by the farmer's market and a guy was selling local, grass-fed Dexter heritage beef, so I bought a variety of cuts including some ground. I'm so excited that I get to make one of my favorites tonight, stuffed bell peppers!
6 red bell peppers
2 cups cooked brown rice
1 lb ground beef
1 15 oz can tomato sauce
1 onion diced
While rice is cooking, brown beef with onions.
When rice and beef are done cooking, mix together with tomato sauce and seasonings to taste (I usually use a tablespoon of each with a pinch of salt and pepper).
Stuff peppers and bake at 350 for 45-60 minutes, until peppers are soft.
*If you want to do a vegan version, substitute black beans for the
beef. That was my backup plan if I wasn't able to get ground beef.
*A dear friend recommends cooking the rice with a little beef broth for some added flavor.