Mom’s Stuffed Bell Peppers

Ingredients

• 1 1/2 to 2 cups cooked white rice
• 4 to 6 bell peppers, use 4 large, or 6 medium sized
• 1 to 1 1/4 pound of ground beef
• 6 large fresh basil leaves, chopped
• 1/2 teaspoon dry summer savory or thyme
• 1/2 teaspoon ground marjoram
• 1 teaspoon salt
• Freshly ground black pepper
• 1/4 cup extra virgin olive oil
• Paprika

Directions

1. If the rice is not cooked yet, prepare it according to the package directions. A typical method is 1 cup of raw white rice with 1 1/2 cups of water and 1/2 teaspoon of salt: bring it to a boil, turn the heat down to low, cover the pot, and cook for 15 minutes.
2. Slice the tops from the bell peppers, then take out the stems and seeds and discard or compost them. Set the peppers cut side up on a steamer rack in a large covered pot with an inch of water underneath. Bring the water to a boil and steam the peppers for 10 minutes.
3. Heat the oven to 350 degrees F. In a large bowl, combine the ground beef, basil, summer savory, marjoram, salt, a few grinds of black pepper, and the cooked rice.
4. Take the bell peppers out of the steamer and arrange them cut side up in a pyrex dish or another oven-proof casserole. Spoon the beef and rice mixture into the peppers gently, filling each one.
5. Pour the olive oil over the filled peppers, around their sides, and into the baking dish. Rub the oil over the exteriors of the peppers so they brown nicely, then dust the tops well with paprika.
6. Set the dish on the middle oven rack and bake at 350 degrees F for 35-50 minutes, or longer if needed, until the meat is fully cooked. Serve with ketchup.