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

½ to 1 pound ground beef

1 tablespoon olive oil

1 small onion or shallot finely chopped

tomato ketchup

⅓ cup beef stock

¼ teaspoon thyme

¼ teaspoon rosemary

¼ 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.