These stuffed green peppers hold just a bit heat. While cherry peppers do have plenty of spark they are not fiery hot. When the the juices from the seasoned beef and the green pepper meet the canned tomato paste, it becomes a rich sauce. Just stir and spoon a bit over hot rice.

Ingredients

4 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
Cooking oil

Directions

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 peppers to remaining tomato paste, stir, the pour around the stuffed peppers, spoon a bit a sauce over peppers. Bake at 350 degrees for 15 to 20 minutes. Serve with hot rice. Use tomato sauce to dress rice.

Serves 6 to 8 (apprx. 1/2 pepper per serving)