This recipe can be adapted to meet the needs of any time period. Here, a very little bit of ground beef flavors a savory rice and vegetable filling.
4 medium bell peppers, either red or green
1 tablespoon vegetable shortening or butter (or a mixture)
¼ pound ground beef
½ cup chopped onion
½ cup long-grain white rice
1 cup water
½ cup fresh or frozen green peas
¼ cup grated carrot
½ teaspoon dried basil leaves
¼ to ½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons grated Cheddar cheese
Bring 4 inches water to a boil in a large saucepan. Trim a 1-inch slice from top of each pepper. Discard stems; finely chop tops and set aside. Discard ribs and seeds from bottoms of peppers. Place peppers into boiling water; cook 5 minutes. Remove peppers to colander and drain upside down until filling is prepared.
Preheat oven to 375°F. Melt shortening in a large skillet over medium heat. Add ground beef, onion, and chopped pepper tops; sauté, stirring until beef has browned. Add rice, 1 cup water, fresh peas (if using frozen peas add them after rice is tender), carrot, basil, ¼ teaspoon salt and the black pepper. Bring mixture to a boil, reduce heat to low, and cook, covered, 15 to 18 minutes or until rice is tender and all liquid has been absorbed. Taste and add additional salt, if necessary.
Set peppers upright in a soufflé dish or deep baking pan. Divide filling among peppers; sprinkle with cheese. Bake 15 to 20 minutes or until cheese has melted.
4 Servings