Monday, August 1, 2011

Stuffed Peppers

So for dinner some night last week I made Stuffed Peppers.  I had done it once before, but I wanted a different recipe.  I found this recipe on after a google search.

Start by cutting off the tops to your peppers.  Take out the seeds and the membranes.  Save the tops  

Put the bottoms of the peppers in a pot of salt water and bring to a boil, simmer for 5 minutes.  Drain and set aside

Chop the tops of the peppers, your onion, and your celery. 

Saute them in your butter and your olive oil.  They'll start to smell really really good right now.

 Add your spices, tomato sauce and your diced tomatoes.  I used canned even tho I had fresh tomatoes on hand for ease of use and less time prepping.

Brown your pork sausage in another pan.  Drain of excess fat.

Put an egg, worchestershire sauce, salt and pepper into a bowl.  Mix and add in your beef.  Stir to cover.

 Add in 1 cup of the pepper mix.  Stir to combine well.

Start filling your peppers up.  You'll have excess filling, try to pack as much as you can into a pepper.  Its so yummy

Eventually you'll have four full peppers.  FULL OF YUM!

Sadly, I don't have a photo of it, but pack the rest of the filling around the peppers.  

Stick in the oven for 55-65 minutes at 350*F.  I don't have a picture of the finished product; I was too busy eating its deliciousness. 

4 colored bell peppers
1 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 freshly diced tomato
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 pound pork sausage
shredded mozzarella cheese, about 1/2 to 3/4 cup, optional

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside.

Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a baking dish. Pack remaining tomato mixture around the stuffed peppers. Bake at 350° for 55 to 65 minutes.

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