One of my favorites is stuffed peppers. This year we had a lot of peppers from the garden and we made a great meal using KAMUT® berries instead of rice. It really adds a lovely texture to the stuffing. Hope you like the recipe. If you are vegetarian just substitute tofu for the ground beef or extra veggies.
- 4 large green peppers
- 1 lb ground beef
- 1⁄2 cup onion, chopped
- 16 oz can diced tomatoes
- 1 cup cooked KAMUT® berries
- 1 tsp salt
- 1 tsp Fresh ground pepper
- 2 tsp Worcestershire sauce
- 1 cup shredded cheddar cheese
Cut tops from green peppers, discard seeds and membranes. Chop enough of the tops to make 1/2 cup, set aside. Cook the whole green peppers, uncovered in boiling water for about 5 minutes and drain well. Lightly salt insides of peppers.
Preheat oven to 350 degrees
In a skillet cook ground beef, onion and chopped green peppers till meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, KAMUT® berries, Worcestershire, salt and pepper.
Bring to boiling, reduce heat. Cover and simmer about 15 minutes. Stir in cheese. Stuff peppers place in a baking dish and bake covered for 30 minutes.