Here is an article that contains a wonderful twist on anb old favorite dish. Turning stuffed peppers inside out. This unique recipe contains a few changes than the normal ingreedients. They all can be purchased at any supermarket and there no exotic expensive ingreedients. Even though this will turn out exceptional and worth a gourmets praise.

INSIDEOUT STUFFED PEPPERS

• 2 cups Arborio rice
• 1 pound : colored bell pepper (red green and blue. Not blue silly there are no blue peppers use yellow instead Sliced lengthwise about ¼ inch wide)
• 1 pound ground beef not too lean (about 80% meat 20% fat but you can use lean if you want to.)
• 1 small yellow onion (chopped very small)
• 1 large can of diced tomatoes about 28 ounces
• 5 cups of beef stock
• Salt
• Black pepper
• 1 teaspoon …beef seasoning (I use Chef Paul Prudhomme’s, Meat Magic)

Preparations:

Open tomatoes and strain saving liquid. Add one cup of the tomato liquid to the beef stock in a pot and keep it simmering On the back burner, this liquid needs to be at near boiling while you are making the rice.
Brown chop meat in a very large skillet breaking it up into small pieces with spatula. Sprinkle with the meat magic while frying.
Remove chop meat but leave fat add a little olive oil and sauté onions until tender salt and pepper very lightly
Add bell peppers and continue sauté until tender. Remove onions and peppers to a bowl but leave oil in bottom of skillet.
Add 2 cups of Arborio rice to skillet and toast the rice in the pan for about 5 minutes stirring until the rice picks up just a little color.
Make sure your burner is medium high. Use a soup ladle and add a cup of stock to the rice and continue stirring until all of the stock has been absorbed. Continue adding the stock at about ½ cup at a time until each is absorbed. Remember to stir continually. Use up all the liquid which could take up to 40 minutes but the time is variable. Stir until it is creamy. When all the liquid is absorbed then add back the meat and onion/pepper
Mixture and stir in. lower heat to low and stir for 2 minutes and let cool in pan. The longer it sits the better it is. When cool refrigerate.
If you let it sit over night and then reheat it in microwave it taste best but you could eat it as soon as to add the meat and peppers.
You may need to adjust the salt and pepper to taste as I don’t use a lot of salt.

Regards, Nana Marie
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