|Prep Time||45 minutes|
|Cook Time||1 hour|
As a kid, I loved my mom’s green bell peppers stuffed with hamburger and rice, topped with ketchup. Here’s my own version, updated with lean ground buffalo and brown rice.
|4||large or 6 medium green (or red) bell peppers|
|~||Extra-virgin olive oil|
|1||medium yellow onion, peeled and chopped|
|4||garlic cloves, peeled and chopped|
|1||Tbsp. dried Italian herbs or oregano|
|1||lb. ground buffalo|
|1½||cups cooked short-grain brown rice|
|1||cup chopped tomatoes|
|~||Salt and freshly ground black pepper|
This content is from the Culinate Kitchen collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry