Stuffed Peppers

📝 Ingredients

• 4 large peppers
• 4 cups boiling water
• 1 tablespoon canola oil
• 1 pound ground beef
• 1 medium onion (coarsely chopped)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups cooked rice
• 1/4 cup chopped fresh dill
• Pinch ground nutmeg
• 1 28-ounce can chopped tomatoes, undrained
• 1 cucumber (unpeeled, rinsed, and sliced)
• 1 red onion (halved lengthwise and thinly sliced)
• 1/4 cup Basic Vinaigrette

👨‍🍳 Instructions

1. 1Preheat oven to 350° F.
2. 2To prepare peppers: Cut off tops of peppers. Reach in with your fingers or a large spoon and gently remove the seeds and ribs, making sure to leave peppers whole so they can be stuffed. Set aside the pepper tops. Place the whole peppers in a 9-inch square baking pan and pour boiling water in them. Set aside.
3. 3Finely chop pepper tops.
4. 4In a medium sauté pan, heat oil over medium-high heat. Crumble the ground beef into the pan. Mix in the onions and pepper tops. Season with salt and pepper. Mix well and cook for 5 minutes. Stir in cooked rice, dill, and nutmeg; mix well.
5. 5Drain peppers and stuff them with beef mixture. Return peppers to the baking pan. Pour tomatoes over and around peppers and bake for 20 minutes.
6. 6Arrange peppers and tomatoes on a serving platter and serve with Cucumber and Red Onion Salad.
7. 7Cucumber and Red Onion Salad
8. 8In a salad bowl, mix cucumber and red onion with 1⁄4 cup Basic Vinaigrette. Toss and serve.
9. 9Source - Quick & Kosher: Meals in Minutes