- 6 medium-sized sweet peppers (I like several colours just for the visual appeal)
- 1 sweet onion, diced
- 2 cloves garlic, grated finely
- 1 ½ lbs. good quality lean ground beef (pork, chicken, turkey)
- 1 tsp. salt for each lb. of meat
- ½ tsp. ground pepper
- 1 small can fire-roasted diced tomatoes
- ½ lb. mushrooms, sautéed until well-done – with a couple of sprigs of thyme and fresh lemon juice
- 1 cup cooked brown rice (I use basmati)
- 1 tsp. dried oregano
- ½ cup shredded cheddar cheese
- Pinch of red pepper flakes (optional)
- ½ cup brown rice
- ¾ cup broth or water
- ½ tsp. kosher salt
- 1 tsp. olive oil
- In a large skillet, brown beef in a couple of tbsp. of olive oil with the salt and pepper.
- Add onions and cook until onions are translucent and meat is cooked. Stir in the garlic, grated or finely chopped and cook for a couple of minutes. Add rice, cooked mushrooms, tomatoes and dried oregano. Taste and adjust seasoning. (sometimes, I add a splash of balsamic vinegar)
- Find a cooking vessel or slow cooker with a lid and make sure the peppers will fit. Cut the tops off the peppers and scoop out the membranes and seeds. If necessary, shave a thin slice from the bottom so they will sit upright. Fill the peppers with the mixture. Place in the cooking vessel with a ¼ cup of water, tomato juice or broth.
- In a slow cooker, cook on low for about 4 hours.
- In the oven, cook at 350 degrees, uncovered for about 40 minutes or until peppers are tender but not limp.
- Top with grated cheese, if desired and cook for about 15 minutes or until cheese is melted. Serve with sour cream or Greek yogurt.