Ingredients
- 4 medium green bell peppers*
- 1/4 cup vegetable oil
- 1 medium onion, finely chopped
- 2 cloves, minced garlic
- 1/2 lb ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1/2 cup drained stewed tomatoes
- 1 cup cooked rice**
- 1 tablespoon parsley
Preparation method
- Cut top off each pepper and remove seeds and veins. Blanch in boiling water for 3 to 4 minutes. Remove and let cool. In a skillet, heat oil, add onion and garlic and saute for 4 to 5 minutes.
- Add meat, salt, pepper and thyme and cook until meat is browned. In a large mixing bowl, combine the meat, tomatoes, rice and parsley. Stuff each pepper with the meat mixture, place top back on each and bake in a preheated 325 degree F. oven for 20 to 25 minutes. *You may use yellow or red peppers as a substitute for eye appeal. One of my favorite serving tricks to use green, red, yellow peppers in this preparation.
- Then, use a large, well garnished platter for the cooked peppers. If you use a creole type suace, the affect is truely spectacular. **I have from time to time cut the peppers in half lenghtwise in order to add plate coverage.
- This is especially important if the peppers are small. It gives the appearence of quantity with out the bulk. When I do this I increase the cooked rice to 1 1/2 cups. Your mileage may vary!
Posted by Chef M.H. on August 20th, 2010
