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Stuffed Sweet Peppers

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Ingredients Method

Ingredients
  

  • 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

Method
 

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