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A Cooking Adventure with Thom

 

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Stuffed Peppers

Thom Hackett
Servings: 2

 

 

Made with all organic foods.  Natural and Organic products are readily available in your supermarket.

 

Ingredients


Peppers:

2 Green Peppers

to 1 pound ground beef

1 tablespoon olive oil

1 small onion or shallot finely chopped

tomato ketchup

⅓ cup beef stock

teaspoon thyme

teaspoon rosemary

teaspoon oregano

⅔ cup brown rice (Recipe follows)

sea salt and pepper

grated Parmesan or cheddar cheese

 

Brown Rice:

2 cups long or short-grain brown rice

4 cups warm filtered water

4 tablespoons whey

1 teaspoon sea salt

4 tablespoons butter

Cooking Method


Peppers Preparation:  Carefully remove stems from peppers, slice in half lengthwise and remove seeds. 

 

In a heavy skillet, brown meat in olive oil until crumbly. 

  1. Add onion, tomato paste, stock and herbs. 

  2. Bring to a boil and cook until liquid has reduced by about one half. 

  3. Stir in rice and season to taste. 

  4. Set the pepper halves in a buttered Pyrex dish, fill each with stuffing and top with cheese. 

Bake for about 1 hour at 325.

 

Brown Rice Preparation:  Place rice and warm water mixture in  a flameproof casserole and leave in a warm place for at least 7 hours. 

 

Bring to a boil, reduce heat, stir in salt and butter and cover tightly. 

  • Without removing lid, cook over lowest possible heat for about 45 minutes.

     
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183