10 large green peppers
1/4 cup olive oil
3 tablespoons butter
1 cup chopped onions
3 garlic cloves, minced
3 lbs. ground lamb or veal, or a combination of the two
4 cups cooked rice (or two bags of Success white or brown rice, cooked and drained)
1 cup grated Parmesan cheese
4 oz. goat cheese
4 tablespoons chopped parsley
Salt and freshly ground pepper to taste
1 cup beef broth or red wine
- Preheat the oven to 400ºF.
- Wash the pepper and cut off the top 1/4" to 1/2" below its "shoulder". Carefully remove the seeds and the pith from the bottom of the pepper, without puncturing it. Repeat for the rest of the peppers. Keep each pepper's top with its matching bottom.
- In a large skillet, heat the oil and the butter over medium-high heat. Add the onions and garlic and sauté until the onions are transparent. Add the ground meat and cook until it is no longer red.
- Transfer the meat and cooked rice to a large mixing bowl. Stir in Parmesan cheese, goat cheese, and parsley. Add salt and pepper to taste. The mixture should look well blended and slightly creamy.
- Stuff the peppers tightly with the meat and rice mixture and place them in a large baking pan. You might have to use two pans to hold all the peppers. Pour enough broth or wine in the bottom of the pan to cover it. Pour a little broth or wine into each stuffed pepper to moisten the mixture. Place the top on each pepper, matching up the lobes.
- Bake for 1 hour, 15 minutes. The peppers should be soft and well-done.