2 cups Brown rice
2 cups Ground beef, Ground buffalo, Ground sausage
or a mixture, go crazy here. I dare you.
1/2 of a medium or 1 small zucchini, shredded
1/2 cup shredded parmesan cheese
bit o' parsley
salt & pepper to taste
Sauce: (puree in your food processor or blender)
1/2 red onion
4-5 roma tomatoes
2 garlic cloves
Mix the filling and sauce in a frying pan on medium-low heat until it's thoroughly warmed.
While you are heating up the "stuffing" for the peppers, grill your peppers until they are lightly blistered and soft, about 10-12 minutes. Most chefs/restaurants remove the charred skins before serving, but we crazy Gildeas happen to like the charred skin. So go on personal preference there.
Allow peppers to cool so they are safe to handle & then cut off the stems and de-seed the peppers. Stuff 'em and eat 'em. Enjoy!