10 bell peppers, topped and seeded
1 pound lean ground beef, browned and drained
3/4 cup cooked brown rice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon leaf thyme or 2 pinches dried ground thyme
1/4 teaspoon nutmeg
1 6-ounce can tomato paste
3/4 cup water
10 slices Monterrey jack cheese (optional)
Wash and drain the peppers.
Preheat oven to 300° F.
Combine remaining ingredients, except the cheese, tomato paste and water. Fill
the peppers to the top and arrange in a 9-inch-by-13-inch baking dish. Mix water
and tomato paste and pour over peppers.
Cover tightly with aluminum foil and bake for 45 minutes to one hour or until
peppers begin to soften.
Remove foil and, if you want, put a slice of cheese on top of peppers and cook
8-10 minutes more or until cheese melts. Let stand a few minutes before removing
from dish and serving.