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!
Ingredients:
6 red bell peppers
2 cups cooked brown rice
1 lb ground beef
1 15 oz can tomato sauce
1 onion diced
Onion powder
Garlic powder
Oregano
Salt
Pepper
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.
Notes:
*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.
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