I can follow a baking recipe exactly but for some reason when I cook, my father’s creativity comes out.
IforgottocookricesoIusedbreadinstead Stuffed Peppers
Adapted from Nourishing Traditions
3 green peppers
1 lb. 90/10 ground beef
1/2 onion, peeled and finely chopped
1 can plain tomato paste
1 cup stock (vegetable, beef or chicken)
1/2 tsp. each: thyme, rosemary, and oregano
1/3 whole wheat French baguette, crumbled
1/4 cup crispy pine nuts
salt and pepper
1/2 cup shredded cheddar cheese
Remove stems from peppers, slice lengthwise and remove seeds. In a skillet, brown beef. Once the beef is no longer pink, add the onion, tomato paste, stock and herbs. Bring to a boil and cook until the beef has a thick pasty texture. Add the pine nuts and crumbled bread. Set the pepper halves in an oiled glass dish, stuff each pepper half and cook for 45 min. at 350F. Remove from oven and top with cheese. Cook for another 15 min. Top with sour cream (optional).