Savory Stuffed Peppers

Ingredients

1/2 cup brown rice

1 cup water 

1 pound lean ground beef, organic
3/4 cup chopped onion
2 t minced garlic
1/2 t dried basil
1/2 t dried oregano
1/2 t salt
1/4 pepper
1 T Dr. Bragg's Liquid Amino Acid
6 oz organic tomato paste
12 oz water (or 2 cans water)
1 cup dark red kidney beans, rinsed and drained
4 large green bell peppers
1/4 cup Parmesan cheese, grated (optional)

Directions
Boil 1 cup water in pot. Add 1/2 cup rice, cover, and reduce heat to low. Cook for 20 minutes and set aside.

In a large skillet, brown beef with onion and garlic on medium-high heat. Reduce heat to low and add seasonings, tomato paste, and water. Mix. Stir in rice and kidney beans. Remove from heat.

Preheat oven to 350 degrees F.

Cut peppers in half vertically from top to bottom. Remove core, seeds and membrane. Place cut peppers, hollow side up, in a 9x11 baking dish. Fill each half with beef mixture. The filling is plentiful so you may choose to overstuff your peppers or use 1-2 additional peppers. Optional: Sprinkle with Parmesan cheese.

Loosely cover baking dish with foil, forming a tent. Bake for 1 hour.

Serves 8-10.