Stuffed Peppers
  • 4 Large Bell Peppers
  • 1-1¼ Lbs. of Ground Beef
  • 1½ - 2 Cups Cooked Long Grain Brown Rice
  • 6 Large, Fresh Basil Leaves, chopped (or 1½ tsp. dried basil)
  • ½ tsp Dry Summer Savory or Thyme
  • ½ tsp Ground Marjoram (or 2 tsp. of fresh chopped) (Or substitute herbs of choice such as an Italian herb mix)
  • 1 tsp Salt
  • Freshly Ground Black Pepper, to taste
  • ¼ Cup Olive Oil
  • Paprika
  • 6-8 Oz. Shredded Cheese
  1. Cut off tops of peppers; discard seeds and membranes. Chop enough of tops to make ¼ cup, set aside.
  2. Cook whole peppers, uncovered in boiling water for about 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef and ¼ cup chopped peppers till meat is browned and vegetables are tender. Drain off excess fat. Add remaining spices,
  3. In a separate pot bring water to a boil, add rice and cook until rice is soft; if needed add more water.
  4. Add rice to beef mixture. Stir in cheese. Stuff peppers with meat mixture.
  5. Place in baking dish; bake, covered at 350°F for 30 minutes. Add any remaining cheese to the top of the peppers for last 5 minutes.
Recipe by Celebrate MORE at