I love stuffed vegetables, and there are as many vegetables that can be stuffed as there are varieties of things to stuff them with! Most often I prepare vegetarian stuffings, but tonight I am re-visiting a more classic variation involving a mixture of ground beef and rice. The difference here is that instead of using the usual tomato sauce, I used chopped heirloom tomatoes and their juices which were stirred into the beef mixture and rice before stuffing the pepper shells. And while not always a traditional finish to this dish, I chose to grate some fresh mozzarella over top and let it melt during the last 10 minutes in the oven.

And a note about the garlic bread: this is NOT that horrible thing you find prepackaged in the grocery store slathered with who-knows-what and with so much garlic it is practically unpalatable. Rather, my garlic bread is slices of country-style bread brushed with extra virgin olive oil and grilled over low heat until crispy on the outside, but still soft on the interior. Then, you gently rub a sliced garlic clove over the toasted bread—just enough to give a “fragrance” of the garlic flavor without overwhelming the taste of the bread.

Red peppers stuffed with grass-fed ground beef, organic rice, and heirloom tomatoes,
baked and topped with fresh mozzarella cheese
Mixed lettuces with house-made creamy dressing
Garlic bread Chez Edouard

Watermelon wedge

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