Stuffed Roasted Bell Peppers

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a boil over high heat. Meanwhile, cut the tops off the bell peppers and remove the stems and seeds. Using metal tongs, hold a bell pepper over the flame of a gas stove. Top to char the outside evenly all over. The skin will blacken and bubble. (Alternatively lay all peppers on a foil lined baking sheet and broil for 5 minutes, turning with tongs occasionally.) Place in a plastic bag and set aside to sweat. Repeat with remaining bell peppers. Set aside in the bag while you make the filling.

Step 2

Add the rice to the boiling water, decrease the heat to medium high and cook for 10 minutes or until tender. Drain and set aside.

Step 3

Preheat the oven to 350° f.

Step 4

He's a garlic infused oil in a large frying pan over medium heat. Add the beef, paprika, and thyme and cook, stirring until the meat is nicely browned, breaking up any lumps as you go. Push the meat to the side of the pan, add the tomatoes and olive oil, and cook until the tomatoes have softened. Stirring to the meat. Add the rice, vinegar, pine nuts, and Parmesan. Season with the salt and pepper and stir well to combine.

Step 5

Remove the peppers from the plastic bag and peel off the blackened skin. Small fragments of blackened skin May remain which is fine; it will add a nice smokey flavor to the dish.

Step 6

Spoon the meat filling evenly into the bell pepper shells, place them on a baking sheet, and sprinkle with a little extra Parmesan. Big for 20-25 minutes, until heated through. Serve warm or cold.