For this Dinner Kit, we travelled to the Mediterranean! The kit includes key ingredients we love — peppers from Ark Foods, Wild Rice hand-harvested by tribal members of the White Earth Reservation, Omnivore Limone Salt, Olive Oil Jones Sierra de Cazorla Olive Oil, Bianco DiNapoli tomatoes, and Parmigiano Reggiano. Shop the kit here.
In Your Kit
- 1 lb Heritage ground meat
- Ark Foods bell peppers
- Ojibwe Wild Rice
- Omnivore Limone Salt
- Olive Oil Jones Sierra de Cazorla Olive Oil
- Bianco DiNapoli Whole Peeled Tomatoes
- Parmigiano Reggiano
You Will Need
- 1ea medium onion, diced
- 1ea garlic clove, chipped
- 1ea leek base (white), sliced and washed
- 1 Tbsp tomato paste
- 1/4 cup red wine
- 1/2 cup parsley leaves, chopped
- 1/4 cup mint leaves, chopped
- 1/4 cup dill, chopped
- 1 Tbsp oregano leaves, chopped
- 1 cup + 1/2 cup water or broth
Preheat oven to 350F. In a medium bowl, gently crush the tomatoes with clean hands or a potato masher, setting aside 1 cup of the liquid for baking. Grate the Parmigiano Reggiano. To a large pot or dutch oven over medium-high heat, add 2 Tbs olive oil and the ground meat, spreading it over the bottom. Season with Omnivore salt and stir occasionally until evenly browned. Remove the meat from the pot and drain most of the excess fat off, leaving behind around 2 Tbsp in the base and returning the pot to medium heat.
Sautee the onion, garlic, and leek. Once they are softened, add tomato paste and cook until the color deepens. Add the red wine and stir to deglaze the pot, reducing the liquid by half. Return the meat to the pot, add the rice, 1 cup broth, and the crushed tomatoes and bring to a boil.
Reduce to a simmer and cook for around 10-15 minutes until the rice is partially cooked. Add additional broth or water if the mixture gets too thick and starts to stick to the pan. Stir in 1 cup of the grated cheese, chopped herbs, and 1 Tbsp olive oil. Remove from heat, season with more Omnivore salt and black pepper to taste and set aside.
Wash the bell peppers, slicing the top off ~1⁄4 inch from the top. Discard the seeds and ribs and stuff peppers with the meat and rice mixture, packing them tightly. The filling will shrink a bit during cooking. Pour remaining 1⁄2 cup broth and tomato liquid in the base of a casserole dish. Arrange the peppers and place their tops back on. Drizzle the peppers with the remaining 1T olive oil, cover the dish and bake for 30-45 minutes, uncovering for the last 15 minutes. Remove from the oven and let cool 10 minutes.
Plate with some of the tomato sauce from the baking dish, top with additional grated cheese and enjoy!