1 cup rice
2 tsp organic butter or oil
4-5 large bell peppers, cap end cut off and diced, and seeds removed
1 large onion, diced
1 celery stalk, chopped
1 clove minced garlic
1 lb ground beef, turkey or SFL sausage
1/2 tsp chili powder
1/2 tsp oregano
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/4 cup shredded cheese of choice
Cook rice according to package directions.
Preheat oven to 375F.
Place hollowed-out peppers on a greased baking dish. Heat 2 tsp oil or organic butter in a large skillet and sauté peppers, onions, celery and garlic for 3-4 minutes, until they are starting to soften but aren’t browned. Add beef, turkey or sausage and cook until it’s lightly browned. Add chili powder and oregano and cook another 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.
Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it’s tightly packed into the pepper shell. (If you have any extra filling, you can put it in a small ramekin and bake along with the peppers or freeze it for the next time.) Bake peppers for 15 minutes, then remove from oven and put a generous pinch of cheese on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve.