4 or 5 peppers, green, red or a combination, cut lengthwise, de-seeded and stem removed
1 ½ pounds ground meat, turkey or beef
1 can diced tomatoes
1 box Goya Curry Rice with Carrots and Onions, prepared as directed (or use your favorite rice)
1 onion, cut in slices
3 cloves garlic, chopped
Grated parmesan cheese, as much or as little as you like
Pepper, to taste
Worcestershire sauce, a few shakes of the bottle
In a bowl, season the meat with the pepper, Italian seasoning, Worcestershire sauce, cheese, and whatever else you may like. Be creative! Add 4 or 5 spoonfuls of the cooked rice. Use your judgment on how rice much to add. Put the remainder of the cooked rice to the side.
Stuff the peppers. Go twice around a large heated skillet with the olive. When the oil is hot add the peppers and cook until the bottom is a little charred. Remove the peppers from the pan. Some people like to clean the pan and put in fresh oil, but I like to use the oil that is now flavored with the pepper and add the garlic and onions. Let that cook for a minute or two and then add the diced tomatoes. Put the peppers back in the skillet, cover and cook on medium-low for about an hour (or until the meat is thoroughly cooked and the peppers are tender).
Put the rice in a bowl, add a pepper or two, and top with the tomatoes and onions. You won't even need a knife!