Stuffed Peppers

Stuffed Peppers

4 large red (or green) peppers

1/2 cup raw brown rice, cooked in 1 1/2 cups water (I use short grain brown rice)

1 egg

1 large shallot

1 large clove garlic

2 T. olive oil

1 1/2 pounds ground beef

1/4 tsp. salt

pinch black pepper

2 T. minced parsley

3/4 cup grated parmesan cheese

1 1/2 cups shredded fontina cheese, plus a little more to place on top

1 cup tomato sauce, plus another cup for pouring on top


Cut the peppers in half. Remove the ribs, drizzle a little olive oil on the inside and season with salt and pepper. Make the stuffing mixing all the ingredients, including 1 cup tomato sauce.

Stuff the mixture into the peppers, and place in a casserole. Put a shallow amount of water on the bottom of the casserole and cover tightly with aluminum foil. Bake at 400 degrees for 1/2 hour. Remove the foil, and most of the water that will have accumulated on the bottom since the peppers will release a good amount in the cooking. Be careful not to burn yourself. Cover the peppers with tomato sauce and place back in the oven for another 1/2 hour. Remove from the oven and place a slice of fontina cheese on top. Place in the oven again for another five minutes or so until the cheese has melted.