Ingredients:

  • 1 lb Ground Beef (80/20 recommended)
  • 1 Tbsp Unsalted Butter or Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1 tsp Worcestershire Sauce
  • 1/2 cup Chicken or Beef Stock (low sodium)
  • 1/2 cup Uncooked Long-Grain White Rice (or use cooked rice)
  • 1/4 cup Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper to taste

Instructions:

  1. If using uncooked rice, cook it according to package directions until just tender (al dente), then drain well and set aside.
  2. Heat fat in a large, heavy-bottomed skillet over medium-high heat. Add ground beef, break it up, and cook until fully browned. Drain off most of the excess fat, leaving about 1 tablespoon behind.
  3. Reduce heat to medium. Add diced onion to the skillet and cook until softened and translucent (about 5–7 minutes). Add minced garlic and cook for 1 minute until fragrant.
  4. Push the meat/veg mixture to one side of the pan. Add the tomato paste to the cleared area and cook, stirring constantly, for 2 minutes until it darkens slightly. Stir the caramelized paste into the meat mixture.
  5. Stir in the oregano, basil, and Worcestershire sauce. Add the stock and bring the mixture to a gentle simmer. Cook for 5 minutes to allow the flavours to meld.
  6. Remove the skillet from the heat. Fold in the cooked rice (if applicable) and most of the fresh parsley. Taste and adjust seasoning, adding salt and pepper generously.
  7. Allow the Ultimate Umami Stuffed Pepper Filling to cool for about 10 minutes before using it to stuff your prepared bell peppers.