Stuffed Peppers

This is a great way to finish off extra ground beef. When you're cooking for two, a pound o' meat goes a long way. Use half to make a couple of burgers and the rest to make these yummy stuffed peppers. Oh, and the rice from last nights Chinese takeout is an ideal filler. Waste not and eat well!














Stuffed Peppers

4 small bell peppers
1 T oil
3 jalapenos, chopped
1 cup chopped onion
2 garlic cloves, minced
1/3 cup rice, cooked and cooled
3 T parsley
1/2 T Hungarian paprika
3/4 t. salt
1/2 t. pepper
1/8 t. allspice
1 1/4 cup tomato sauce, divided
1/2 lb. ground beef
1 egg

• Cut the tops off the peppers, scoop out the seeds and stems, and dice the tops.
• In a medium skillet over medium-high heat, heat oil and cook the chopped pepper, onion and garlic, about 8 minutes. Transfer to a bowl and add the rice, parsley, paprika, salt, pepper and allspice. Stir well and allow to cool, about 10 minutes.
• When rice mixture has cooled, add 1/4 cup tomato sauce, then the beef and egg. Stir to combine.
• Fill the peppers with stuffing and set upright in a small sauce pan. Add the tomato sauce and bring to a boil over medium-high heat. Lower flame to medium-low, cover, and simmer for 20 minutes. Spoon a liberal amount of sauce over the peppers and continue to simmer until the peppers are tender, 15-20 minutes.
• Peppers can be prepared 1 day in advance. Chill cooked peppers in sauce and reheat slowly when ready to eat.
• Enjoy!