Simple and Satisfying: Stuffed Peppers

Photo Courtesy of shaylaonline.com

As the day light fades earlier and earlier time can seems to get away from you. It is often more of a challenge to come up with dinner options.  Stuffed Peppers are a simple and satisfying meal.   If you have the time make a big batch and freeze a portion for future use.  To find local growers visit FarmFresh.Org.

For peppers

3/4 lb ground beef

3/4 cups uncooked brown rice

2 cups water

9 large peppers (You can do long italian or bell peppers)

1 (8 ounce) cans tomato paste

1 extra large egg

1 cup grated romano cheese

1 small white sweet onion

2 stalks chopped celery

2 tbsp Olio do panne

For Sauce

About 2 cups ripe chopped tomatoes (you can use any tomato, over ripe ones are best)

1/2 cup romano cheese

Preheat oven to 350 degrees F (175 degrees C).  Microwave rice in water, on high for 10 minutes.  It should be soft, yet still firm.  It will finish cooking in the oven. Remove and discard the tops, seeds, and membranes of the peppers.  In a bowl, mix the rice and remaining ingredients for the peppers. Stuff peppers with the beef mixture.  Arrange in a casserole dish spreading tomato chunks and romano on top. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Ray's Family Farm
723 College Hwy
Southwick, MA 01077-9733
(413) 569-1876‎

and

Fresh Acres

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