The Mighty Mom Code

Stuffed Sweet Peppers

6 peppers
1 pound 450-500g ground beef or other red meat
1/4 pound 110g ground heart (optional)
2 tablespoons of olive oil/butter/coconut oil
1 medium onion peeled and finely chopped
2-3 tablespoons of tomato paste
1 cup 235ml beef stock
1/2 teaspoon thyme rosemary and oregano (fresh or dried. If using fresh herbs you might need a bigger amount)
2 cups 400g basic brown rice (sprouted if possible)
1/4 cup 35g crispy pine nuts (see recipe under "Miscellaneous")
Sea salt and pepper to taste
1 cup 230g grated parmesan or cheddar cheese

Carefully remove stems from peppers, slice in half lengthwise and remove the seeds.
In a heavy skillet, brown meat in the cooking fat until crumbly.
Add onion, tomato paste, beef stock and herbs. Bring to a boil and cook until liquid has reduced by about one half.
Stir in rice and pine nuts and season to taste.
Set the pepper halves in a buttered pyrex dish, fill each with stuffing and top with cheese.
Bake for about 1 hour at 350°F / 175°C.

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