Stuffed Peppers

This is such a great dinner to fill the family, but it is also great to entertain with. You can make it ahead and bake before serving. This is a recipe from Lidia Bastianich. I changed it a little, not because it needed it, but because my family eats a lot! And I simplified it a little, I think…

• Servings: 4-6
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Ingredients

• 12 oz. bag Arborio Rice(you can use white long grain rice if that’s what you have)
• 8 Cubanella or banana peppers(if you can’t find them you can use sweet bell peppers, but these taste so good)
• 1 yellow onion chopped
• about 2 pounds of meatloaf mix(I use ground chuck and pork) or ground chicken or Turkey 😁
• 1 large egg
• 1/3 cup of grated cheese
• a big handful of Italian parsley
• 2 tsp. of dried oregano
• 28 oz. can of tomato sauce

Directions

You can do all the prep work ahead of time and bake when ready!

1. Cook the rice in salted water for about 12 minutes.  Drain and set aside to cool.
2. Cut the stems from the peppers and scrape out the seeds.  Wash and pat dry.
3. Brush the outside of the peppers with olive oil and roast on 400 degrees for about 20 minutes, turning them over halfway through.
4. In a medium skillet brown the meat over medium heat.  Drain and set aside.
5. In the same skillet heat 2 tablespoons of olive oil.  Stir in the onion until wilted.  Scrape the onion in to a large bowl.
6. Add the meat to the large bowl.
7. Add as much rice as you prefer to the meat and onion.
8. Add chopped parsley, oregano, egg and cheese.  Stir.
9. Divide the filling among the peppers.  Place them in a baking dish.  You will have a lot extra of the meat and rice mixture.  Fill the extra space in the baking dish with the meat and rice.  I do this because my kids don’t eat the peppers, only the filling.
10. Pour the tomato sauce over all the peppers and meat.  I use a lot, because we like it like that.  Use as much as you would like. 
11. Cover the dish with foil and bake until it is hot and bubbly.  About 30-40 minutes.

Enjoy!

 

  

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