2 lbs. lean ground beef
12-14 red/green peppers, washed, tops cut and inside cored
2 medium onions, diced
1/3 cup olive oil
3 cloves of garlic, minced
1 cup of fresh parsley, finely chopped
1 cup of fresh dill, finely chopped
2 Tbsp. fresh mint, finely chopped
1 cup of good tomato sauce (pomodoro)
1 cup arborio rice
salt and pepper to taste
1. Wash then cut the tops off your peppers. Hollow out the peppers to rid them of any ribs or seeds. Reserve
2. Place a large skillet on your stove and heat under medium high heat. Pour in your olive oil then add the onions and garlic and lower to medium heat and simmer for 10 minutes to soften the onions.
3. Add your parsley, dill, mint and and tomato sauce and simmer until most of the liquid is gone and you have a thick mixture. Take off the heat and allow to cool for 5 minutes.
4. Add your rice and ground beef to the onion/herb mixture and and mix all the ingredients using a wooden spoon. Add 2 tsp. of salt and 1/2 tsp. black pepper and mix well. To taste for seasoning, take a spoonful of the mixture and fry it or cook it in the microwave to taste for seasoning. Afterwards, adjust the seasoning in the mixture to your liking.
5. Using a spoon, stuff your peppers and line the bottom of a roasting pot (pick a vessel that will snugly contain your peppers). Pour about 2 cups hot water (enough water to cover 1 inch of the peppers) in the baking vessel and place them in a preheated 375F oven for 75-90 minutes or until tops of peppers are golden brown, the rice is tender.. Serve with some good bread, a drizzle of extra-virgin olive oil and a side of Feta cheese.