4 green bell peppers 2 Tablespoons olive oil 2 garlic cloves, minced 1/2 cup onion, chopped 1/2 pound ground beef 1-1/2 teaspoons fresh thyme, chopped 1 cup cooked white rice 1 ripe tomato, diced 2 eggs, lightly beaten 3 teaspoons fresh basil, chopped 1 Tablespoon worcestershire sauce Salt and freshly ground black pepper 1/2 cup gf breadcrumbs 1 Tablespoon unsalted butter, melted 2 Tablespoons parmesan cheese, grated
Preheat oven to 375°F.
Place whole bell peppers in a large steamer. Steam for about 10 minutes or until just tender. Remove and let cool briefly.
Heat oil in a large skillet over medium heat. Add onions and garlic; sauté until just tender. Add ground beef and thyme, breaking up meat until it is nicely browned and crumbled. Add rice, tomato, eggs, garlic, basil, and worcestershire sauce. Adjust seasonings to taste with salt and freshly ground black pepper.
Remove tops from peppers and scoop out seeds and spines, being very careful not to rip peppers. Stuff peppers with rice mixture. Place the peppers in a lightly oiled baking dish.
In a small bowl, combine gf breadcrumbs with melted butter and parmesan cheese. Sprinkle gf breadcrumb mixture on top of peppers.
Bake peppers for 25 minutes or until tender and tops are lightly browned.