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1
Preheat oven to 350F (180C).
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2
Start with the rice.
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3
If you can make rice on the stove, that's fabulous!
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4
If you're like me, my rice cooker saved my life.
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5
Cook 1 cup of rice following directions on package or rice cooker.
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While the rice is cooking, start chopping.
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Mince the garlic, peel and finely shred the ginger (discarding the fibrous parts that don't make it through the shredder) and set aside, and chop the basil.
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Put the meat in the mixing bowl, add the garlic, basil (2Tbsp), parsley, salt and pepper (about a tablespoon each).
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Once rice is finished, add the shredded ginger.
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Mix together.
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Let cool.
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Once it is cool enough to be handled, add it into the mixing bowl.
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If you've made meatloaf before you know it's best to use your hands!!
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Go ahead, mix it up.
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15
If the rice is still hot you'll burn yourself so please please be careful!
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16
Rinse the peppers and cut off the tops.
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Remove the seeds.
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Stand them upright onto a baking sheet (I cover baking sheet with foil for easy clean up).
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Some can't stand up on their own so sandwich it between two peppers, though it might fall over while baking- we can't be perfect every time.
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Stuff the peppers, leaving about a half inch to an inch to the top.
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Shred some cheddar (about 1/4 to a 1/2 cup) and fill it to the top.
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Cover the top of that with the tomato sauce.
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Bake at 350F (180C) for 45 minutes.
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Let sit for 10 minutes before eating.
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*Helpful hints: -I only made 3 peppers and I froze the remaining filling, so if I want a quick dinner I just pull that out that morning or the night before, buy some peppers, assemble and bake!
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-This recipe calls for a lot of garlic and ginger, if you're not insanely crazy about these ingredients feel free to use less (although ginger is good for your tummy and garlic is a powerful antioxidant).
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27
**The ginger rice is a great side dish for any asian inspired meal!
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28
I made this rice a few months ago with a seared tuna.
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I made stuffed peppers the next day and instead of cooking plain rice I decided to use the leftover ginger rice.
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I wasn't sure what it would end up like, but to my surprise it was fabulous!
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***Use any kind of bell pepper you want!
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32
I prefer yellow red and orange pepper because they are sweet and it adds a new dimension to the overall flavor.
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But green would be good also.
