I have no idea what is going on with me! I have been craving the oddest things…my breakfasts have consisted of cured meats and breads and cheeses and my dinners ,strange comfort foods from someone else’s childhood ,because they haven’t been anything my mother ever made…like Swedish meatballs , egg drop soup dumplings and vanilla ice cream…and this week’s recipe; Stuffed Peppers.
The craving came with vengeance after a day of German bologna sandwiches (start judging me now…) Pulled by some unseen force I found myself in the store grabbing the ingredients and then just before check out I retraced my steps and started switching out the ingredients. I remembered a version of this dish I had had years ago. It included lots of dill , shaved fennel ,lemon, tomatoes and a hint of cinnamon. Then I grabbed some brown rice and a small ½ lb of grass fed beef. I definitely felt better about my choices and actually a little excited that I had remembered the recipe!
Stuffed peppers or pimientos rellenos are part of the traditional Spanish cuisine. The fillings vary from cheese, to beef or fish . This is a more savory version of the classic stuffed pepper and the flavors are incredible!! Even though the base is pretty much the same as the classic this literally changes the flavor profile 100%. It is completely addictive and would impress any stuffed pepper lover.
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5 peppers with the tops cut off and insides hollowed out
½ lb lean ground beef
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2 cups COOKED brown rice
1 cup tomato sauce
Juice from one Lemon
1 small onion pureed
½ cup fennel finely shaved and sliced
3 tbsp dill
½ tsp cinnamon
1 tsp ground pepper
1 tsp salt
Garlic salt 1 tsp
14.5 oz stewed tomatoes
14.5oz beef broth or stock
Pre heat oven to 350*. Boil water on stove and place all peppers into water for about 3 minutes. Take out and put aside. In large bowl mix all ingredients EXCEPT BROTH AND STEWED TOMATOS. Stuff the peppers and place in baking dish. Top with beef broth and stewed tomatoes. Cover with tin foil and bake 1 hour.
