Stuff it!

Growing up, stuffed peppers were a regular meal in our house.  Being of Slovak descent this isn't surprising.  However, stuffed peppers is dish which exists in different names and forms around the world - from the Middle East to Asia to North America.

This is my variation of the international favorite.

Stuffed Bell Peppers

• 4 Bell peppers, any color
• Salt
• 5 Tbsp extra-virgin olive oil
• 1 medium yellow onion, peeled and chopped
• 1 clove of garlic, peeled and chopped
• Jalapeño, chopped
• Tomatoes, chopped
• 1 lb of lean ground beef
• 1 1/2 cup of cooked rice
• Ground Pepper
• Salt

1. Brown the onion, garlic and jalapeño in olive oil.  Cook, stirring often, until soft and translucent, about 5 minutes. 
2. Add ground beef and brown then add chopped tomatoes.  Cook until tomatoes start to wilt.
3. Stir in cooked rice and season mixture to taste.
4. Cut top off peppers 1 inch from the stem end, and remove seeds. 
5. Preheat oven to 350 degrees F. 
6.  Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling and cover with the pepper "lid". 
7. Cover with foil and bake for 50 minutes.  Remove foil and bake an additional 10 minutes

Serve with buttered egg noodles or mashed potatoes.  I top it with a basic roux mixed with paprika, and sour cream.

YUM!