Guest Author - Vannie Ryanes
These stuffed green peppers hold just a bit heat. While cherry peppers do have plenty of spark they are not fiery hot.
4 large green bell peppers
1 lb. ground beef
1 small onion, finely diced
2 garlic cloves, finely diced
1 15 oz. can of tomato paste with onions and peppers
1 Hot cherry pepper, finely diced
Dash of nutmeg
Salt and pepper to taste
Preheat oven 350 degrees
Heat a small amount of oil in large skillet, crumble ground beef and cook until most of redness is gone. Drain excess fat and add 3 tablespoons tomato paste, nutmeg, onion and garlic, mix thoroughly. Cover with top and set to the side. Cut peppers in half lengthwise, seed and remove tops. Add peppers to a pot of boiling water and continue to boil until peppers are slightly softened, drain and stuff beef into pepper halves. Place stuffed peppers baking pan. Add diced hot cherry pepper to remaining tomato paste. Add just enough hot water to make medium thick sauce and stir. Pour sauce around the stuffed peppers, spoon a bit a sauce over peppers. Bake at 350 degrees for 15 to 20 minutes. Serve with couscous or hot rice, either brown or white. Use tomato sauce to further dress stuffed peppers and rice. If serving to children rethink hot cherry pepper, they may prefer their peppers in tomato sauce and topped with ketchup instead.
Serves 6 to 8 (approximately 1/2 pepper per serving)
Recommended cookbook: The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion
Available from Amazon.com, other bookstores or your local library.