Stuffed Bell Peppers

Contributed by guest chef Kellan Hori

Cooking time: 1hr+
Yield: 4 Peppers – 4 full servings, 8 half servings
Difficulty: Easy-medium

4 Green Bell Peppers, topped and cored
1 lb Hay Mama Grass-fed Ground Beef
1/3 cup Dried long grain rice
3 Shallots, minced
1 4.5oz can Diced tomatoes
3 Tbsp Ketchup
1 Tbsp Chili Powder
3 tsp Salt
½ tsp Dried Thyme
¼ tsp Tabasco
¼ cup Water
3 tbsp shredded Parmesan

Pre-heat oven to 375

In a large frying pan over medium heat, begin cooking beef and pork, continuously breaking apart so it makes a loose ground meat, like taco meat. Add in shallots once some of the fat has rendered out of the meat.  Cook and break apart until meat is almost cooked.  Add in the rice and incorporate to the meat mixture. Sautee for a few minutes and then add in canned tomatoes, ketchup, chili powder, thyme, Tabasco and salt.  Combine and let simmer for 5 min. 

In a 8x8 baking dish or equivalent, place in peppers and fill cavity with meat mixture. Place top back on pepper and bake for 30 min.  Remove top and place parmesan on top of each pepper and return to the oven for 5-8 minutes until cheese is melted.