STUFFED RED PEPPERS

SERVES 4

This is absolutely delicious. The red peppers give a wonderful sweetness to the dish, quite different than stuffed green peppers. If you prefer a lighter version, cut down or omit the ground beef and add more of the vegetables.

INGREDIENTS

4 medium, thick-fleshed red bell peppers

2 cups cooked rice (I like a mixture of white and brown)

2 tablespoons olive oil

1 pound lean ground beef

1 teaspoon fennel seed

1/4 teaspoon rubbed sage

1/4 teaspoon dried thyme

Salt and pepper to taste

1 small onion, chopped

1/2 green pepper, chopped

1 small red pepper, chopped

4 large cloves garlic, minced

1 large tomato, chopped

2 small zucchini or yellow squash, chopped

4 ounces mushrooms, chopped

1 tablespoon dried oregano

2 tablespoons freshly grated Parmesan cheese

2 ounces mozzarella, goat or ricotta salata cheese, crumbled

Cut the red peppers in half lengthwise. Discard seeds and stem. Place in one layer in a microwave-safe dish. Cover with plastic wrap. Microwave on high until tender, about 2 to 3 minutes.

Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. Sauté the ground beef until browned, stirring in the fennel seeds, sage, thyme, salt and pepper when it first starts to cooking. Remove and drain if too greasy. Remove all but 2 tablespoons of the oil from the pan. Add the onions and chopped peppers to the pan; sauté until softened, about 4 minutes. Then add the garlic, tomatoes, zucchini, mushrooms, oregano and a bit more salt add pepper. Sauté until all is tender, about 10 minutes. Remove from pan.

Preheat oven to 350° F. Place the peppers in one layer in a baking dish. In a large bowl, mix together the ground beef, vegetables and rice. Add the cheeses and stir well. Taste for seasoning. Stuff each pepper half with the mixture. Bake, covered, until hot and bubbly, about 30 minutes. Increase heat to 400°. Remove cover and bake until lightly browned on top, about 10 minutes.

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