Most people would use a bell pepper for this recipe, but not my Mom. These long red peppers are a big part of my Macedonian heritage. My parents grew up in two different villages within Florina (Northern Greece), where sweet pimiento peppers are a big part of this region's agriculture.
It's amazing how many meals Mom could make from these red peppers. My favourite being stuffed peppers. I loved the aroma coming from the kitchen as they'd bake in the oven.
When eating these peppers today, my younger daughter chooses to remove the peppers and eat the stuffing only. She says she loves the pepper flavour infused into the stuffing, but does not like the taste of the baked pepper itself.
In the meantime, my older daughter removes the stems and skin and slices the pepper in half, lengthwise. Then she crumbles feta cheese overtop.
My husband, on the other hand, likes to butcher these stuffed peppers. He discards the stems, removes the skin, cuts the stuffed pepper into pieces and mixes everything together on his plate. Give him a glass of red wine to accompany this meal and he's content to no end!
2 lbs Ground Beef
2 cups Rice
1 large Onion
Note: Be sure to fill the baking dish with enough water to cover the peppers. Add at least 5 cups of water (2.5 cups of water for each cup of rice). ~ Use a deep baking dish.