Stuffed Peppers with Beef, Brown Rice and Bulgur
Serves 4
I love stuffed peppers and do not make them often enough. When I created this recipe, I decided to try something completely different. Oh my goodness, these peppers are so good. The first time I made them, I used both red and green peppers and served one of each color per person. However, I usually just use red. For extra nutrition, I use brown basmati rice, although any whole grain rice will work. If your regular grocery store does not carry bulgur, it can be found in specialty food stores and online. Alternately, it can be omitted and replaced with more rice. Either way, you will have a delicious and healthy dish. Despite the number of ingredients, this is an easy recipe. Once the rice and beef are cooked, everything comes together quickly and the rest is hands-off baking time.
Ingredients
- 1/2 cup uncooked brown basmati rice
- 1 cup uncooked bulgur
- 4 large, thick-fleshed bell peppers, any color desired (see comments above)
- 1 tablespoon olive oil
- 1 pound 90% to 93% lean ground beef, such as ground sirloin
- Salt and pepper to taste
- 1 teaspoon fennel seed
- 1/2 teaspoon dried thyme leaves
- 2 teaspoons dried marjoram leaves
- 2 teaspoons dried basil leaves
- 1 medium onion, chopped
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 4 large cloves garlic, minced
- 1 can (14.5 ounces) petite diced tomatoes, drained, juices reserved
- 4 tablespoons freshly grated Parmesan Cheese, divided
- 4 ounces mild goat cheese, crumbled
- Fresh basil leaves, coarsely chopped (optional, see notes below)
Preheat oven to 350° F. Cook the rice in 1 cup water according to the time suggested on the package. Set aside. Meanwhile, toast the bulgur in the oven on a baking sheet until lightly golden, about 12 minutes, being careful not to burn. Set aside. Cut the peppers in half vertically and remove the stems and seeds.
Heat a large skillet over medium-high heat. Add the olive oil. Cook the ground beef until browned, stirring in the fennel seeds, thyme, marjoram, dried basil, salt and pepper when it first starts to brown. Add the onion and chopped peppers to the pan; cook until softened, about 4 minutes. Add the garlic and cook one more minute. Remove from the heat.
Place the peppers in one layer in a lightly oiled or sprayed baking dish. In a large bowl, mix together the ground beef mixture, rice, bulgur, 2 tablespoons of the Parmesan, the goat cheese and the reserved tomato juices. Taste for seasoning and adjust as needed. Stuff each pepper half with the mixture. Top with the diced tomatoes, optional fresh basil and the remaining 2 tablespoons of Parmesan. Cover tightly with foil. Bake until hot and bubbly, about 30 minutes. Increase heat to 400° F. Remove foil and bake until lightly browned on top, about 10 minutes.
Notes: The fresh basil adds a bright burst of flavor to the dish. If you prefer not to use it, add an additional one-half teaspoon dried basil to the diced tomatoes.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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