1 cup water
1 chicken bouillon cube
1/2 cup brown rice
2 tablespoons butter
1 cup chopped onion
1/2 cup shredded carrot
1 tablespoon minced garlic
1 1/2 pounds ground hamburger
2 tablespoons fresh oregano
1 tablespoon fresh basil
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1+ cup barbecue sauce, divided (we like Sweet Baby Rays)
4-6 medium bell peppers
1/2 cup sharp cheddar cheese
In medium pot, bring water to boil. Add bouillon cube and rice and cook as directed on package. Meanwhile, in large skillet, cook onion and carrot in melted butter until tender about 4 minutes. Add garlic and cook another minute. Remove from skillet and set aside.
Preheat oven to 350 degrees. In large bowl, combine hamburger, oregano, basil, Worcestershire sauce, salt, pepper, paprika, and 1/3 cup barbecue sauce. Mix in cooked rice, onion, carrots, and garlic. Mix well. (You may use your hands if needed.)
Cut tops of peppers and remove seeds. Generously stuff peppers with meat mixture, filling 1" above tops. Place in square baking dish that has been drizzled or sprayed with olive oil. Bake for 40-45 minutes until meat has cooked through. Pour remaining barbecue sauce over each pepper and sprinkle tops with cheese. Bake for another 5-10 minutes until cheese has lightly browned. Serves 4-6.
Wine Recommendation: Raymond R Collection Merlot 2012
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