Our friends, Jeff and Dee, gave us this recipe a few months ago and, for the first time, I had all the ingredients in the house at the same time. Well, let me be honest, I'd lost the actual recipe so I made this based on what I remembered which is basically all the ingredients for stuffed green peppers plus beef broth so that's how I made it. I did make two substitutions from what I remember of the original recipe: brown rice for white rice and a small red and yellow pepper for the green pepper, simply because I love the slightly sweeter taste.
Let me share one lesson I did learn from this little kitchen project: if the recipe says "cooked" rice, pre-cook the rice! I remember Dee and I saying, when we discussed the recipe, that using a separate pan or rice cooker for the rice was a pain in the patoot. Yes, but if you don't pre-cook the rice, for some reason and I'm not at all sure what the chemical basis is, the rice either will NOT cook or it takes forever to do so. It's simply easier, even though it shouldn't be, to pre-cook the rice in a separate pan or a rice cooker. Learn from me, my friends. Or, make the same mistake I did, confess to Dee, and she'll make fun of you like she did me, which was funny too.