Stuffed Red Peppers with Beef, Rice and Vegetables

Serves 4

This recipe for stuffed peppers is absolutely delicious. Compared to more traditional stuffed peppers, such as the Stuffed Green Peppers with Ground Beef and Rice in the similar and related recipes, the red peppers provide a natural sweetness and the extra vegetables in the filling add a variety of flavors and textures. Despite the number of ingredients, the dish comes together easily. Use whatever long grain rice you prefer. For a lighter or vegetarian main dish, reduce or omit the ground beef and add more mushrooms and squash.

Ingredients

• 4 medium, thick-fleshed red bell peppers
• 2 cups cooked rice, white or brown
• 2 tablespoons olive oil
• 1 pound lean ground beef, such as sirloin
• 1 teaspoon fennel seeds
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
• 1 small onion, chopped
• 1/2 green bell pepper, chopped
• 1 small red bell pepper, chopped
• 4 large cloves garlic, minced
• 1 large tomato, chopped
• 2 small zucchini or yellow squash, chopped
• 4 ounces mushrooms, chopped
• 1 tablespoon dried oregano
• 2 tablespoons freshly grated Parmesan cheese
• 2 ounces mozzarella, goat or similar cheese of choice, grated or crumbled

Cut the red peppers in half vertically. Discard seeds and stems. Place in one layer in a microwave-safe dish. Cover with plastic wrap. Microwave on high just until tender but still holding their shape, about 2 minutes depending on microwave wattage.

Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. Sauté the ground beef until browned, stirring in the fennel seeds, sage, thyme, salt and pepper when it first starts to cook. Remove from pan with a slotted spoon and place in a large bowl. Remove all but 2 tablespoons of the oil from the pan. Add the onions and chopped peppers to the pan; cook until softened, about 4 minutes. Add the garlic, tomatoes, zucchini, mushrooms, oregano and a bit more salt and pepper. Cook until all is tender, about 10 minutes. Add to the beef.

Preheat oven to 350° F. Place the peppers in one layer in a baking dish. Add the rice to the beef and vegetables. Add the cheese and stir well. Taste for seasoning. Stuff each pepper half with the mixture. (If there is extra stuffing, place it in dish around the peppers.) Cover tightly with foil and bake until hot and bubbly, about 30 minutes. Remove foil and bake until lightly browned on top, about 10 minutes. Let rest about 5 minutes before serving.