1 C brown rice
2 C water
1 t salt
4 bell peppers large
4 garlic cloves minced
1/2 medium yellow onion coarse chop
1/2 cup diced carrot
1/4 C diced celery
2 T olive oil
1 pound of 85% or 93% lean ground beef(turkey can be substituted)
1 t salt
1/2 t red peppers flakes
1 t Italian seasoning
1 T Cento® concentrated tomato paste
1 t Worcestershire sauce
1 C chicken broth
1 beaten egg
1 C Mexican blend cheese(additional 1/2 cup optional)
Heat oven to 350º. 8 inch by 8 inch by 2 inch pan
Bring large pot of salted(1 t) water to boil. Cut tops of peppers off and remove seeds and membrane. Submerge and boil peppers for 2 minutes. Remove and place top side down on paper towel to drain.
In small sauce pan add water,rice,and salt bring to boil then cover and simmer on low heat for 20-25 minutes. Remove from heat.
Heat olive oil in large skillet and add onions, celery, and carrots and cook until onions translucent. Add garlic and cook about 1 minute. Add ground beef, salt, red pepper flakes, and Italian seasoning and cook until meat is browned. Drain residual fat and add Worcestershire sauce, tomato paste, and broth. Simmer for 5 minutes and then add in cooked rice and cheese. Add egg and blend thoroughly into mixture.
Place 4 peppers upright in square 8 inch by 8 inch baking pan. Divide hamburger rice mixture into the peppers. Cover them with aluminum foil and bake for 25 minutes. Uncover and and cook for additional 10 minutes(additional cheese maybe sprinkled on top at this time)
Serve with a green salad.
Kids may prefer red, yellow, or orange peppers since green bell peppers can be strong and bitter. Another green pepper option is the poblano.
Pepper can be cut in half lengthwise or upright. Lengthwise produces the boat style pepper shape.