Stuffed Red Peppers with Beef, Rice, and Ricotta, adapted from Rufus' Food and Spirits Guide
½ lb ground beef
1 medium onion, chopped
4-6 large sweet red bell peppers, tops cut off (stems removed) and chopped finely
4 cloves garlic, minced
2 stalks celery, diced
1 ½ c white rice
2 c beef broth
28 oz can crushed tomatoes
1 t coriander
1 t turmeric
2 T fresh cilantro chopped
5 oz Romano cheese
mozzarella cheese to taste
Sauté onion in oil until softened, then add beef and brown. Add chopped tops of peppers, coriander, turmeric, garlic, celery and rice. Mix thoroughly. Pour in tomatoes and stock. Bring to a boil, then turn heat down and simmer for 5 minutes. Add cilantro.
Place in oven at 365 degrees and bake until rice absorbs all the liquid, about 30 minutes.
Meanwhile, scoop out seeds and pith from bottoms of peppers. Place in a greased baking dish.
When rice is done add Romano cheese. Scoop into pepper halves. Top with a sprinkle of mozzarella and bake for about 10 minutes.