Friday, October 16, 2009

Stuffed Peppers

This is an easy and tasty recipe for stuffed peppers that I love (sorry, can't do the stuffed cabbage thing). Still had a few hanging around after the Sunday Supper so I decided to make this. I serve it with any simple rice dish - wild, pilaf whatever as there is no rice in the stuffing... recipe adapted From Our House to Yours

Meat Stuffed Peppers serves 4

6 large red, orange or yellow bell peppers
1 lb. ground beef
1 egg
2 tablespoons grated parmesan
1/2 teaspoon each of dried oregano and basil
1 small onion finely chopped
1/2 red pepper chopped
1 cup fresh bread crumbs (take a piece of white bread and put it in a blender until finely chopped)
1 teaspoon salt
1 1/2 cups water
2 cups tomato sauce (hopefully you have some in the freezer from this summer!)

Cut off the lids of the peppers and reserve. Remove the seeds and ribs but leave whole and if it won't stand up on it's own slice a little off the bottoms. S&P the inside of the peppers and put a tablespoon of tomato sauce inside. In a large bowl mix all the rest (except the tomato sauce) gently to combine. Lightly spoon the meat mixture into the peppers place in a roasting pan and pour over and around the rest of the tomato sauce. Top with the reserved pepper lids. Cover with foil and bake at 350 degrees for about 45 min. Remove the foil and lids and broil for a couple min. before serving. Can be frozen when cool, just defrost and reheat in the oven.

No comments:

Post a Comment