Stuffed Peppers - Ground Beef
1-1.5 lbs Pasture to Plate Co. ground beef
4 mushrooms chopped
2 ribs of celery chopped thinly
1 medium onion chopped
2 cloves garlic minced
2 14.5 ounce cans petite diced tomatoes with juice
2 tablespoons concentrated tomato paste
2 tablespoons basil
1 tablespoon oregano
1/2 teaspoon red pepper flakes
kosher salt and freshly ground black pepper to taste
1 1/2 cups cooked long grain rice
1/4 cup chopped Italian parsley
6 green, yellow or red peppers
1 cup shredded monterey jack cheese
Preheat the oven to 350 degrees.
Brown the ground beef in a large skillet over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
Meanwhile, cut off the tops of the peppers or slice in half and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften. I may have skipped the cooking of the peppers a time or two and they work out just fine.
Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.