Friday, March 19, 2010


Stuffed peppers are a favorite at my house.  The aroma of the peppers and tomato cooking together is seductive.  Even those who do not actually like to eat the peppers will usually eat the stuffing and the sauce.  My particular favorites are the colorful Holland type bell peppers that are available in orange, yellow and red.  The ordinary green bell peppers that I grew up eating are more earthy tasting.  The red pepper has a lovely sweet taste and are readily available at a reasonable price.


3 bell peppers 
2 pounds chopped beef
2 eggs
1/2 cup plain bread crumbs
1 tablespoon dried minced onion flakes
1 teaspoon parsley flakes
1/2 teaspoon dried oregano
2 tablespoons grated Romano cheese
1 teaspoon worcestershire sauce 
1 teaspoon table salt
1/2 teaspoon black pepper
2 cups good quality tomato sauce
rice, linguine or mashed potatoes

"Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat."
fran lebowitz


Halve the peppers horizontally [see above photo], remove ribs and seeds and wash in cool water. In a cup or very small bowl, reconstitute onion flakes with 2 tablespoons hot water. In a  large bowl combine the meat, eggs, bread crumbs,parsley, oregano, worcestershire sauce, onion, salt, pepper and cheese.  Mix well by hand until just combined.  Divide the mixture into 6 equal parts and mound into pepper halves.  Place the stuffed peppers into a baking pan and pour the tomato sauce over them.  Cover with foil and bake for 1 hour at 425* or until peppers are soft.

Be sure to use the pepper-flavored sauce over pasta or rice to accompany the peppers.

I recommend a Lambrusco or Sangria to to with this meal.

Italian Stuffed Peppers on FoodistaItalian Stuffed Peppers

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