Stuffed Bell Peppers

I've agonized all day over what to fix for supper tonight.  My shopping trip this week was a total disaster ... but that's a blog for another time.  The point is what can I fix with the limited number of ingredients in my fridge and pantry OR what can I make after a very quick trip to the store (with three boys in tow who just want to go home and play the Wii).  While I never snub a recipe just because it has 50 different ingredients (some of which I've never heard of before) and takes 5 hours to prepare, on the average weeknight, I'm really all about quick and easy.  So after scouring my recipe books and eliminating what I really want to fix, stir-fry beef and snow peas, because my husband is taking me out tomorrow and we might go for oriental cuisine ... ahhhh, deep breath ... I've decided on stuffed bell peppers.  Now, I just need to decide which variation:  spicy or mild.  I love spicy, but would my husband and kids eat it?  Hmmm.  I'll make both!  Do men realize the struggle we moms go thru just to put food on the table?  Probably not, but that's what makes us so special.Stuffed Bell Peppers 4 servingsmild version

• 4 red bell peppers
• salt and pepper
• 1/2 cup long-grain brown rice
• 2 tsp olive oil
• 2 carrots, chopped fine
• 1 onion, minced
• 2 tsp tomato paste
• 1 tsp chili powder
• 8 oz lean ground beef
• 2 tomatos, cored, seeded, chopped medium
• 1/4 cup chicken broth
• 1 cup shredded cheddar cheese
•  2 Tbsp minced fresh parsley 
• 1 Tbsp lemon juice

1.  Boil 4 quarts of water.  Trin 1/2 in off top of peppers, seed and core.  Add 1 Tbsp salt to water and cook peppers for 5 minutes till softened.  Remove and drain on paper towels.  Cool cut-side up.  2.  Bring water back to boil, add rice and simmer till tender, about 25-30 minutes.  Drain and place in large mixing bowl.  3.  While rice cooks, heat oil in non-stick skillet over medium-high heat.  Add carrots and onion, cook till softened, 5 to 7 minutes.  Stir in garlic, tomato paste, and chili powder till fragrant, about 30 seconds.  4.  Add beef to skillet, cook till no longer pink.  Stir in tomatos and broth, cook for 1 to 2 minutes.  Tomatos will begin to break down.  5.  Stir beef mixture, 3/4 cup cheddar cheese, parsley, and lemon juice into rice.  Season to taste.  6.  Heat oven to 350 degrees.  Place cooled peppers in 8-inch square dish.  stuff each pepper with filling and sprinkle remaining cheese on top.  Bake till cheese browns and filling is heated thru, about 30 minutes.
Spicy version with corn and black beans
Reduce the rice to only 1/4 cup.  Add 3/4 cup corn, 3/4 cup rinsed canned black beans, 2 tsp minced canned chipotle chile in adobo sauce, and 2 minced scallions to the skillet with the tomatos.  Substitue 2 Tbsp minced fresh cilantro for the parsley
Tip:  These can be prepared the night before and stored in the fridge.  Just let rest at room temperature for 1 hour before baking.