Stuffed Peppers

Sometimes I think that my recipes are informed by my having looked at so many medieval recipes. You know, the ones that say "take thou a measure of meat and throw your spices thereon" and such. I should write down what I do when I do it.

That said, today I made stuffed peppers. I was trying to remember the last time I made them, and I think the answer is "never." I remember my dad making them when I was young, but I never made them myself.

So, I winged it. Here it is:

1 lb ground beef (we use Laura's Organic, which is 94% lean)

about a cup of cooked rice

dried oregano

dried basil

salt

pepper

sugar

1 onion, diced

1 clove garlic, minced

4 peppers

pasta sauce

Saute onion and garlic in cooking spray until onion starts to brown. Mix onion and garlic into rice and beef, and sprinkle on oregano, basil, salt, pepper, and sugar. (Yes, this is where I am being very medieval. I just sprinkled stuff on and didn't measure!) Mix it all in.

Cut off the tops of the peppers fairly close to the stem, and pull out the stem and seeds. Stuff peppers with meat mixture, place in a covered baker, and top with sauce. Bake at 350 for about 45 minutes. Serve with pasta, or not, and extra sauce.

500 years from now some re-enactor is going to be cursing me and my inability to write down amounts of spices. Hey, at least I didn't, without listing any spices, write "and add all the spices and cook until it is done!"