Stuffed Bell Peppers

I did it again! I soaked my grains! This time it was rice. Yay for me! It takes a little planning ahead but it's really easy. If you plan your meals it will become second nature and it only takes a few minutes of your time.

This recipe is a family favorite, and I saw these beautiful organic peppers in the store this week and I just couldn't resist. Delish!

Ingredients

6 Bell Peppers

1 Cup Brown Basmati Rice, soaked and cooked

1 Lb Grass-Fed Ground Beef

1/2 Onion, diced

2 Garlic Cloves, finely chopped

1 Box Pomi Chopped Tomatoes (or just chop up a few tomatoes if they're in season)

8 oz Sharp Cheddar Cheese, grated

1/2 tsp Fresh Ground Black Pepper

1 tsp Salt

To Prepare Soaked Rice...

Place 1 cup of rice and 2 cups of warm, filtered water plus 2 tablespoons of yogurt, kefir, or buttermilk in a pot and leave in a warm place for at least 7 hours. Bring to a boil, skim, reduce heat, stir in 1/2 teaspoon of salt and 1-2 tablespoons butter and cover tightly. Cook over low heat for 45 minutes.

Directions

1. Preheat oven to 400

2. Cut the bell peppers in half, top to bottom. Remove seeds and ribs.

3. Brown the beef, onions and garlic in a cast iron skillet. Turn off the heat and add in the tomatoes, rice, and spices, mixing them up well.

4. Arrange the peppers in a baking dish skin side down. Divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 40 minutes.

5. Remove the foil and sprinkle the cheese on the top (remember to leave a few cheese-free for Miss I-Don't-Eat-Food-With-Melted-Cheese-On-Top, aka Sister Bear). Return dish to the oven, uncovered, for about five minutes.

Mom Tip

*You can of course make this recipe without soaking the rice ahead of time - just cook it according to package directions. I soaked the rice overnight and cooked it when I woke up in the morning and just saved it in the fridge until I was ready to use it.