STUFFED BELL PEPPERS

Using brown whole grain rice. Less tomato acidity means more expression of a medley of flavors. Brown rice and a cooked but firm bell pepper add texture, while the paprika and sweet basil add depth to a healthy, all in one, easily prepared dish.

INGREDIENTS

 ¾ cup Missimati Mississippi Basmati or Beulah Land Tan Brown Rice

1 lb quality ground chuck beef 80/20 or better

½ lb bulk pork sausage

1 large sweet onion, diced

6 large bell peppers 3 tbls dried sweet basil

½ tspn crushed red pepper

½ tspn paprika 2 tbls ground black pepper

3 tbls minced garlic

1 2.25 ounce can sliced olives

1 14.5 ounce can diced tomatoes

¼ cup chardonnay, sauvignon blanc, or other white wine

1 cup shredded parmesan cheese

METHOD

Preheat oven to 350 degrees.
Cook rice according to directions and set aside.
In large skillet, brown beef and pork while adding black pepper, and drain
Cut tops out of peppers, and remove seed and rib.
To browned meat, add diced onions, sweet basil, crushed red pepper, and paprika and stir in. Continue cooking until onions just begin to turn translucent.
Add diced tomatoes, olives, and wine. Mix thoroughly while cooking for 5 minutes.
Add cooked rice, then 2/3 cup of parmesan cheese, mixing thoroughly.
Stuff peppers with mixture, then top with remaining 1/3 cup parmesan cheese
Bake covered with aluminum foil for 30 minutes, then uncover and bake another 10 minutes.