My oldest kids still haven't learned to like green peppers, but one of them will at least eat a little of the pepper part, and both will eat the filling, which I make extra of. Ironically, the youngest eats it all.
Note: This would be an easy recipe to turn vegetarian, if desired, by omitting the ground beef and substituting vegetables, or just using the rice mixture.
STUFFED GREEN PEPPERS
Bring 3 c. water to boil for rice. Once boiling, pour in 1 1/2 c. brown rice, replace lid lightly (allow for steam to escape). Add a bit more water, as needed, toward end of cooking.
Cook 1 lb. hamburger in skillet with 1 onion, diced.
Cut 5 green bell peppers in half and de-vein. Parboil in salted water for 5 minutes. Remove pepper halves from pot with tongs and place in 9x12" baking dish.
Preheat oven to 350 degrees.
When hamburger and rice are fully cooked, pour both into a large mixing bowl and add the following:
1 tsp. salt (or more, if needed)
pepper, to taste
1 beaten egg
1/2 c. milk
Mix with spoon until well combined.
Spoon mixture into pepper halves until very full. Pour any extra into pan in between peppers. Sprinkle grated cheddar cheese generously over all.
Place dish in oven and bake for 30+ minutes at 350 until heated through (and egg is completely cooked) and cheese is melted and slightly browned.
At any stage during baking or afterward, can also add sauce from below recipe or 1 can of tomato sauce (or ketchup, if desired--ketchup can sometimes do wonders with getting kids to eat stuff).
SAUCE (mix in small saucepan while heating gradually):
1 can tomato sauce
1 Tb. honey
dash of Tabasco sauce
1/2 Tb. Worcestershire sauce
3 Tb. flour
Stir until well mixed, then heat until bubbly and thickened (a few minutes). Spoon over peppers.