Stuffed Bell Peppers

01Method

1. 1

   Heat the oven to 350°F.

2. 2

   Prepare the rice according to package directions if not already cooked.

3. 3

   Slice the tops off the bell peppers and discard the stems and seeds. Arrange the peppers cut side up on a steaming rack set over about an inch of water in a large covered pot. Bring to a boil and steam for 10 minutes. (This step is optional but results in more tender pepper shells.)

4. 4

   Combine the ground beef, basil, summer savory, marjoram, salt, a generous amount of black pepper, and the cooked rice in a large bowl, mixing until well incorporated.

5. 5

   Transfer the steamed peppers to an oven-safe casserole dish, cut side up. Pack the beef and rice mixture firmly into each pepper. Drizzle olive oil over the tops and around the outside of the peppers and into the dish, then rub the oil across the pepper surfaces to encourage browning. Dust the tops liberally with paprika.

6. 6

   Set the casserole on the middle oven rack and bake at 350°F for 35 to 50 minutes, or until the meat is fully cooked through. Serve alongside ketchup.