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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.




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