Stuffed Peppers for Two

Do you remember being a kid and the wonder of playing outdoors? The sense of adventure and freedom that it brought? The thrill of feeling fresh air on your face and the possibilities contained in having all the elements of nature at your disposal? A low, crumbling wall becomes the towering bulwark of a besieged fort and a small grouping of birches becomes a fairy den. Sticks becomes medieval swords, a rotting stump a devilish mountain and a blossoming apple tree a private bower hiding you from the all-too-eager-to-join-in younger sibling.

A hard day of play like this calls for a hearty, fill-you-up dinner. Something that will stick to your bones and fill up the crevices created through the exercise of the body and the imagination. Something to enjoy as you gather around the wide table, talking excitedly over your brothers or sisters, mouths and hearts full as you tell of your grand adventures. 

Stuffed Peppers

Serves 2 (maybe 3)

1 bell pepper, I prefer red 

1/2 lb. ground beef

1 8 oz can tomato sauce

1/4 cup rice, cooked (or 1/4 cup uncooked instant rice)

3 T. cheddar cheese, shredded

1 T. onion, chopped fine

1/2 tsp. Worcestershire sauce

1/2 tsp. salt

1/4 tsp. pepper

If you haven't cooked your rice yet, start with that first. 

(Skip this step if using instant rice.)

While rice is cooking, trim stem and seeds off of pepper. 

Blanch in boiling water for 5 minutes.

Drain and set aside.

Chop your onion.

In a medium bowl, combine beef, 1/4 cup of the tomato sauce, cheese, 

onion, Worcestershire sauce, salt, pepper and the cooked (or uncooked instant) rice.

Mix until just combined. 

Hands work best, but if you're squeamish, use a spoon.

Stuff pepper with half the mixture and place in a 1.5 quart baking dish. 

Form the rest of the mixture into loose meatballs and arrange around the pepper in the dish.

Or, if you only have half a pepper, like me, you can arrange like the picture!

Pour remaining tomato sauce over the pepper and meat.

Cover and bake at 350 degrees for 45 - 60 minutes. (I usually err towards 60 minutes.)

Serve with baked potatoes, egg noodles or rice.