|A new twist of old favorite growing up, classic Stuffed Peppers.|
1 pound ground chuck
3 bell peppers diced, you can use green or the stop light colors, your choice
2 tablespoons minced garlic
1 1/2 teaspoon Worcestershire sauce
1 1/2 teaspoon ground cumin
1 teaspoon salt
1 8 oz. can tomato sauce
Freshly ground black pepper to taste
1 large yellow onion diced
Add 2 teaspoons Olive oil to a med.sized skillet and brown the meat on med. heat. Once the meat is browned set aside.
In a 5 quart pan add 2 teaspoons of olive oil and add diced peppers ( * Reserve about a half a cup of the peppers for a garnish ) and add the chopped onion, and the minced garlic and saute for 10 minutes until vegetables are soft.
Then add the browned meat to the onions and peppers and add the the salt and pepper, Worcestershire sauce, tomato sauce and the cumin and stir and simmer for 15 min.
While the meat mixture is simmering cook the* Basmati rice according to the box for 4 servings.
Once the rice is done, place about 3/4 cup of rice on a plate and add a nice portion of the meat mixture on the rice and garnish with the reserved peppers, sprinkle them over the top.
* I like to use Basmati rice, it is a long grain rice and it does not get sticky.