Pepper Stuffed with Ground Beef

This is a dish perfect for a lunch or as a buffet dish, making a change from rice or wheat-stuffed vegetables.

Ingredients:

• 3 red bell peppers
  
• 1 onion
• 2 stalks of celery
  
• 1 pound lean ground beef
  
• 3 Tbsp Olive Oil
  
• ¼ cup button mushrooms
  
• pinch of ground cinnamon
  
• salt** and ground black pepper
  
• chervil or flat leaf parsley, to garnish
  
• green (preferably Boston) salad, to serve
  
  ** preferably use Kosher salt
  
  Cut the tops off the red peppers and reserve them. Remove the seeds and membranes from the peppers. Finely chop the onion and stalks of celery. Set aside.
  
  Sauté the ground beef in a non-stick frying pan for a few minutes, stirring until it is no longer red. Transfer to a plate. Pour half the Olive Oil into the frying pan and sauté the chopped vegetables over high heat until the onion starts to brown. Add the mushrooms and stir in the partly cooked beef. Season with cinnamon, salt and pepper. Cook over low heat for approx. 30 minutes.
  
  Preheat oven to 375F. Cut a sliver off the base of each pepper to make sure they stand level, spoon in the beef and vegetable mixture and replace the lids. Arrange in an oiled baking dish, drizzle the remaining Olive Oil over the peppers and cook in the oven for 30 minutes. Serve with green salad.
  
  (Source: The Jewish Cookbook)
  

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