SERVES 4
These have a fabulous smoky flavor and are so easy to make. To make the dish vegetarian, use crumbled gluten-free tempeh in place of the beef. To make it vegan, replace the Parmesan with an extra ⅓ cup (30 g) of pine nuts run through a food processor until crumbly.
4 red bell peppers
1½ cups (300 g) white rice
1 tablespoon garlic-infused olive oil
1½ pounds (700 g) lean ground beef
1 teaspoon smoked paprika
Leaves from 8 thyme sprigs
3 large ripe tomatoes, peeled, seeded, and roughly chopped
1 teaspoon olive oil
Splash of balsamic vinegar
1 heaping tablespoon pine nuts
½ cup (1½ ounces/40 g) grated Parmesan, plus more for sprinkling
Salt and freshly ground black pepper
1. Bring a large pot of water to a boil over high heat. Meanwhile, cut the tops off the bell peppers and remove the stems and seeds. Using metal tongs, hold a bell pepper over the flame of a gas stovetop to char the outside evenly all over. The skin will blacken and bubble. (Alternatively, lay all the peppers on a foil-lined baking sheet and broil for 5 minutes, turning with tongs occasionally.) Place in a plastic bag and set aside to sweat. Repeat with the remaining bell peppers. Set aside in the bag while you make the filling.
2. Add the rice to the boiling water, decrease the heat to medium-high, and cook for 10 minutes or until tender. Drain and set aside.
3. Preheat the oven to 350°F (170°C).
4. Heat the garlic-infused oil in a large frying pan over medium heat. Add the beef, paprika, and thyme and cook, stirring, until the meat is nicely browned, breaking up any lumps as you go. Push the meat to the side of the pan, add the tomatoes and olive oil, and cook until the tomatoes have softened. Stir into the meat. Add the rice, vinegar, pine nuts, and Parmesan. Season with the salt and pepper and stir well to combine.
5. Remove the peppers from the plastic bag and peel off the blackened skin. Small fragments of blackened skin may remain, which is fine; it will add a nice smoky flavor to the dish.
6. Spoon the meat filling evenly into the bell pepper shells, place them on a baking sheet, and sprinkle with a little extra Parmesan. Bake for 20 to 25 minutes, until heated through. Serve warm or cold.
PER SERVING: 672 calories; 33 g protein; 29 g total fat; 11 g saturated fat; 68 g carbohydrates; 4 g fiber; 496 mg sodium