Stuffed Bell Pepper

There is a fair amount of preparation to this meal but it's well worth the effort. There are many variations on a theme you can use with this basic recipe. Experiment to get the balance you like best.

Ingredients:

Start with a large, well-formed bell pepper. A firm pepper, wide at the base and able to sit up is best.

To stuff the pepper you'll need:

Hamburger (I use a half pound--lately of turkeyburger)

Mushrooms

Onion (I use a red onion)

Spices (I use Mrs. Dash, Garlic Powder, and Paprika)

Ketchup

Wine (I use Chablis Blanc for most cooking; your taste may dictate some other variety)

Salsa (optional - I usually only add it when there is little left and I don't want it to go bad)

Rice (I use 2/3 cup; the amount is not particularly critical)

And, finally, a bit of Parmesan cheese to sprinkle on when served.

Directions:

First, prepare the bell pepper. Cut around the top and pull out the stem portion with the seeds. Cut off the useful portion around the stem and save it to add to the stuffing. Clean out the rest of the pepper so no seeds remain and the center ribs are carved out to make room for the stuffing.

Place the pepper in a pan and fill the pan with water until the pepper is covered. Put on the stove to bring the water to a boil and let it simmer to soften the pepper while you are preparing the stuffing. You want the pepper to be soft when you poke the inside with a fork, but not soft enough for it to split when you pull it out of the pan. It usually takes about 20 to 30 minutes or so for a large pepper. Your time may vary; check often and if done early pull it out of the water; you want it to have just a slight crunch when you eat it.

Next, cook the rice. Assuming you use five-minute rice like I do this can sit while you prepare the rest of the stuffing.

Next, cook the hamburger. You want to crumble it and cook the small pieces fully. Drain all the grease and then put the cooked hamburger into the rice. Add the spices to the hamburger while cooking.

Chop the vegetables into small pieces.

Fry the vegetables in some butter/margarine until soft. Add them to the rice/hamburger and mix completely.

Add ketchup, wine, and (optionally) salsa and mix completely. The proportions will vary depending on your taste but you want a mixture that is moist but holds together on the spoon.

Drain the pepper and sit it up in an ovenproof baking dish (one with a cover and big enough to hold the pepper). Fill the pepper with the stuffing mixture and pack any extra mixture around the bottom of the pepper.

Bake covered at 325-degrees for around 30 minutes.

Remove from oven and serve.

Lower Fat:

Reduce the oil used in cooking (use a spray of olive or canola oil) and use low-fat ground chicken or turkey for the meat.

Reduce the fat further by eliminating the meat entirely and boosting the number of mushrooms and amount of onion and rice accordingly.

Eliminate the Parmesan cheese when serving.

Notes:

One large pepper may serve two people or you can use smaller peppers and give each person a whole stuffed pepper. Sprinkle a bit of parmesan on top to taste.

You can change many of the ingredients in this recipe and still have a great meal. When I first learned it there were no mushrooms. Adding them added some body. Try substituting ground pork or turkey for different flavors. Change the spice mix. Throw in some BBQ sauce in place of some of the ketchup. Let your imagination roam.

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