Stuffed Bell Peppers

Stuffed Bell Peppers

You’ll need:

• 1 pound of organic ground beef
• 1-2 cups of steamed rice
• 1 medium size can of tomato sauce
• 1/4 to 1/2 a yellow onion
• 3 garlic cloves
• 4 bell peppers  (your choice of colors – green works great and is most often the cheaper option, but red, yellow, or orange would be delish)
• grated cheddar cheese – at least half a pound
• chili powder, salt, pepper, cumin, paprika

Instructions:

1. Brown ground meat in a saute pan and drain.
2. Add finely chopped onion to meat, turn down heat and cook til onions are translucent.  Add a small amount of water to keep things from scorching.
3. Add a generous amount of chili powder (use your judgment depending on your family’s taste).  I use a good 2 tablespoons.
4. Stir in a teaspoon of cumin,a teaspoon of paprika,  a dash of salt and pepper.
5. Add about half the can of tomato sauce and your 3 minced garlic cloves.  Cook this down for 15 minutes while your rice is steaming and you’re slicing your bells in half and discarding seeds and stems.
6. Once your rice is done, add to the meat mixture, along with the rest of the tomato sauce.  Stir well.  (Note here:  add as much or as little rice as you care to add.  Taste it.  The rice dilutes the flavor.  Add more to tone down.  Add less if you wanna keep the heat.)
7. Spoon and pack down mixture into bell pepper halves, just till it starts to overflow.  Put an insane amount of grated cheddar cheese on top of each one.
8. Bake these bad boys for about 15 minutes on 375.  Turn on the broiler at the end to bubble the cheese a bit.