Stuffed Peppers

Stuffed Peppers

We love these πŸ₯°
I’ve been making them too long to measure, etc., so I’m sharing a version I found that’s the way I make them; minus the tops; I don’t do that πŸ˜‰ ALSO, I use homemade or stewed tomatoes (tomato sauce, if I have it), not a marinara. And I only use beef; no sausage. I don’t sautΓ© onions first, nor put them in sauce; I finely dice/chop them and add to meat. πŸ˜‹ Lastly, I think πŸ€”, I have been using red peppers since my daughter moved in; she doesn’t like green bell peppers πŸ™„πŸ«‘ Obviously in photo of today’s, due to only finding funky shaped peppers πŸ˜‚ 🌢 I’m going to do these lengthwise this time. Just know that ingredients can vary according to your preferences or what you have available; it’s an easy, very flexible dish; the important things are basic ratios, times and temperatures.

This one is by Chef John, with a video! ‡️ lot’s of pics follow, from various times/colored peppers πŸ˜ƒ Note: I do add a bit of brown sugar to our sauce πŸ˜‰
Recipe –
β€’ 1 cup uncooked long grain white rice
β€’ 2 cups water
β€’ 1 onion, diced
β€’ 1 tablespoon olive oil
β€’ 2 cups marinara sauce
Fresh garlic, cooked lightly with olive oil
β€’ 1 cup beef broth
β€’ 1 tablespoon balsamic vinegar
β€’ ΒΌ teaspoon crushed red pepper flakes
β€’ 1 pound lean ground beef
β€’ ΒΌ pound hot Italian pork sausage, casing removed
β€’ 1 (10 ounce) can diced tomatoes
β€’ ΒΌ cup chopped fresh Italian parsley
β€’ 4 cloves garlic, minced
β€’ 2 teaspoons salt
β€’ 1 teaspoon freshly ground black pepper
β€’ 1 pinch ground cayenne pepper
β€’ 4 large green bell peppers, halved lengthwise and seeded
β€’ 1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping
β€’ Step 1
Preheat the oven to 375 degrees F (190 degrees C).
β€’ Step 2
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
β€’ Step 3
Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
β€’ Step 4
Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
β€’ Step 5
Pour sauce mixture into a 9×13-inch baking dish and set aside.
β€’ Step 6
Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
β€’ Step 7
Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
β€’ Step 8
Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an additional 20 to 25 minutes.

One was pregnant 😳

That was so good…I packed one for my “other” daughter to take to work for lunch πŸ₯°

And again πŸ˜‹πŸ€­πŸ«‘πŸ…

Published by dawn

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