STUFFED GREEN PEPPERS

From Al Dente: Italian Cooking Done Just Right, by Tullia Barbanti

Serves 6

6 medium green peppers, cut in half and cored, seeds removed
1 pound Italian plum tomatoes (or 1/2 jar Tullia’s Italian Meatless Pasta Sauce)
8 ounces mushrooms
2 stalks celery, chopped
1 onion, chopped
1/2 cup brown or white rice
Salt and pepper
1/2 teaspoon oregano
1/2 cup olive oil
1 pound ground lean beef
1 carrot, diced
4 tablespoons Parmesan cheese

Wash and core the peppers. Boil in water for 2 minutes. Drain and cool the peppers. In a skillet, saute the onion in olive oil. When tender, add the ground meat and brown it. Add salt and pepper, chopped celery, carrot, mushrooms and oregano. Saute until everything is tender. Cut the tomatoes into pieces and add to the mixture, or pour in pasta sauce. Saute for 10 more minutes. Cook the rice in salted, boiling water according to package directions, or until tender, then drain it. Stir the rice into the meat and vegetable mixture. Put the pepper halves in a casserole dish with a lid. Sprinkle the peppers with grated cheese and then fill them with the meat and rice mixture. Sprinkle more cheese on top. Cover and bake at 375 degrees for 20 minutes.