Stuffed Peppers
Stuffed red peppers are a forgiving, flexible way to feed a table, because the filling works with beef, lamb or pork depending on what you have. The rice stretches the meat and keeps the texture tender, while the egg holds it together as it bakes. Red peppers turn sweet in the oven and form their own edible cup. A little oil, water or thin tomato sauce in the dish keeps them from drying out.
Instructions
Cook the rice according to the package directions and let it cool a little while you prepare the rest.
Put the oven on to preheat at 390°F (200°C). Cover the bottom of a baking dish with oil, or with water or a thin tomato sauce if you prefer, and place it in the oven as it heats.
Cut the stems out of the peppers and scoop out the seeds, so that each pepper becomes an open cup that will hold the filling.
In a large bowl, mix the cooked rice, the egg and the ground meat. Season generously with salt, pepper and paprika and work it together until evenly combined.
Spoon the filling into the peppers and stand them upright in the hot baking dish. Bake for 45 minutes.
Serve the peppers hot, with a green salad and tomato sauce alongside.
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