Original Recipe Yields 4 Servings

Ingredients:

• 4 medium bell peppers (.5 lb each)
• 1 ½ cups cooked rice (preferably organic)
• 3 T olive oil
• ½ cup onion, chopped
• 8 oz. marinara sauce
• 1 to 2 garlic cloves, chopped

Directions:

1. Cut the tops off the peppers and remove all the seeds. Chop up the pepper tops you’ve removed, chop into small pieces, and reserve. In a large pot of boiling water, parboil the peppers until tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
2. In a large sauté pan or skilled, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the ground meat, garlic, oregano, salt, and pepper. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
3. Pour enough water into a baking dish to just cover the bottom, about 1/8 inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
4. Remove from the oven and let rest for 10 minutes before serving.