Stuffed peppers can be stuffed with just about anything you can think of. Here we'll do a vegetarian pepper stuffed with rice. If you're craving beef or chicken -- go ahead and add some browned beef or chicken ;)
Step 1: Ingredients
Peppers -- any color but they must be able to stand on their own
The ratio is... 4 medium bell peppers to 1 box of rice.
Step 2: Preparation
Cutting a Bell Pepper
First, wash your peppers, remove any tags etc.
Cut about an inch from the top in one even and perpendicular slice with a non serrated knife.
Reach in and remove the seeds and any white pithy matter. These don't taste well and take up space for stuffing.
Be sure to keep each top with its respective bottom -- otherwise you won't be able to close the pepper quite right.
Step 3: Cook Time!
Place the peppers in a cooking tray that is at least an inch deep and sprinkle a little salt over them. Spoon your cooked rice (and filling) inside and replace the pepper tops.
Fill the cooking tray with about a half inch of water or stock (your choice). Cover the tray with foil and place into your preheated oven for 30-45 minutes or until the peppers are tender.
Step 4: Serving Suggestions
My girlfriend put some balsamic vinegar on hers - I ate mine as it was.