Picadillo Stuffed Marconi Peppers

Our new veggie of the week was the Marconi Pepper also known as the Grilling Pepper.  Grilling bring out the smokiness quality of this pepper and it was delish.  The hubs is praying that our CSA has them again this week so we can try something else!

Picadillo Stuffed Peppers:

4 marconi peppers (or bell peppers)
2 tbsp olive oil
1 lb ground beef
1 yellow onioin, diced
1 pint cherry tomatoes. halved
2 cloves garlic, minced
1 cup white rice
1 can beef broth
1 tbsp liquid aminos (or soy sauce)
1/2 cup shredded cheddar cheese
salt
pepper

1. In a large, deep saute pan, eat oil on medium high heat then brown the ground beef with a pinch of salt and pepper.  When almost completely cooked, add the onion, tomatoes and garlic, and cook for a few minutes until the tomatoes releases its juices.  Add rice, beef broth and liquid aminos and bring to a boil.   Once boiling, reduce heat to medium low, cover and cook until the rice is done.  Add more salt and pepper accordingly.  Allow to cool a bit before stuffing peppers (I was too impatient and now have burnt fingertips to prove it!)

2.  Rinse the peppers then slit them down the middle but only on one side.  Remove the seeds and the white membrane from the inside of the peppers.

3.  Spoon the picadillo mix into the peppers until filled.  Do not over stuff.  (you'll have a ton of left over picadillo, which is awesome for leftovers. Its actually my lunch today!)

4.  Heat grill to high and when hot, place the peppers on a grill grate and allow to heat for approximately 10 minutes.  It will be a bit charred on the bottom.  Sprinkle cheese on top and cover until the cheese is melted.

Enjoy.  We paired this with some grilled sweet corn with herb butter.