N'Awlins Stuffed Bell Peppers

There's something about stuffing a veggie that makes you feel good about what you're putting in your mouth. Also, there's the convenience factor; tasty food, a meat, veggie and starch all together in an appetizing package. Great for people on the go. Great for a lighter summertime meal. Just great to put in your mouth.

N'Awlins Stuffed Bell Peppers -

Cook 1-1/2 cups long grain white rice and set aside to cool.

Cut 5 bell peppers in half, clean out seeds and stem. Par boil (boil for 2 to 3 minutes) in salted water. Remove from water with a slotted spoon and drain on paper towels.

Brown 1 lb. of lean ground beef.

One beef begins to brown, add 1 medium onion finely chopped and 2 cloves minced garlic, salt and freshly ground black pepper.

Once ground beef is completely browned, add 2 tablespoons of finely chopped Italian parsley and blend.

Add one cup of Italian bread crumbs and blend.

Add 1/2 cup freshly grated Parmigiana Reggiano and 1/2 cup Pecorino Romano cheese and blend.

Add the cooked rice and drizzle with extra virgin of olive oil and mix well into meat mixture.

Generously spoon the meat/rice mixture into the bell pepper shells. You want a round dome over the top. Place the stuffed peppers in a 9x13 baking pan.

Sprinkle a mixture of freshly grated Parmigiana Reggiano and Pecorino Romano cheese over the top of the peppers.

Lightly sprinkle a scant amount of Italian bread crumbs over the tops of the peppers.

Now add a REALLY thin pat of butter on the top of the cheese and bread crumbs because you can! I wish you could smell this...I could stop now without even baking these suckers!

Add water to the bottom of the pan, just enough to cover the bottom and bake in a preheated 350 degree oven for 20 to 25 minutes.

Remove from oven and let cool for about 5 minutes before serving if you can wait that long.

Now that's what I'm talking about!