Original Post by Teri in Nov, 2009

I love stuffed peppers and am always looking for a way to make them different. This recipe combines the robust flavors of cumin, coriander, ginger and others in my Spicy Herb Blend to give your stuffed peppers a kick without too much heat.

Ingredients:

• 6 large bell peppers
• 1 lb lean ground beef
• 1 medium onion – chopped
• 1 cup of cooked rice (I subbed grated zucchini and it was delicious)
• 2 tsp Sea Salt
• 2 TBSP Lucy’s Spicy Herb Blend
• 1 clove garlic – finely chopped or 2 TBSP Minced Garlic
• 1 15-oz can tomato sauce
• ¾ cup shredded mozzarella cheese

Instructions:

Heat oven to 350 degrees.

Cut thin slice from stem end of pepper to remove top and seeds, rinse well. Cook peppers lightly in water for about 5 minutes, remove and cool.

Meanwhile, brown beef and onion, stirring occasionally until beef is brown. Drain, stir in rice, seasonings and 1 cup of the tomato sauce. Cook until hot.

Stuff peppers with mixture, stand upright in a baking dish and pour remaining sauce over them. Cover and bake for 45 minutes. Uncover and bake about 15 minutes longer. Sprinkle with cheese and serve.