Sunday, November 4, 2012

Chef Chuck's Stuffed Peppers

Peperoni Ripieni

    A satisfying and comforting meal on a fall evening, stuffed peppers.  I purchased
these bell peppers locally at a farm stand, so they were just picked.  I made a mixture of seasoned beef, rice and tomato sauce then I lightly packed the peppers placed the tops on and baked them. 
   

Stuffed Peppers


3 or 4 bell peppers, medium
1 pound ground beef
3 tablespoons olive oil
1 onion, chopped
2 or 3 garlic cloves, minced
1 1/2 cups white rice
1/1/2 cups tomato sauce,
1/4 cup parmigiano cheese, grated
1 tablespoon fresh parsley, chopped
salt and pepper to taste


Wash and slice off tops of peppers, clean out and place peppers and tops in a
 pot large enough to fit your peppers, cover the peppers with water, add salt and bring to boil, for 10-15 minutes. Drain carefully and set aside. You want them to be slightly soft.
 In a large skillet on medium high heat add olive oil and saute onions for about 5 minutes, add beef and brown. Add garlic, parsley, salt, pepper and cheese. Mix in cooked rice and 1 cup of your favorite tomato sauce. Fill and mound peppers place tops on and in a shallow baking dish pour 1/2 cup sauce over peppers. Grate parmigiano on top, cover and bake at 350 degrees for 35 minutes.

Ricette by Chef Chuck's Cucina

4 comments:

  1. There is a greek dish that includes peperoni e pomodori ripieni that is very similar with that!

    ReplyDelete
  2. Hello Hello!
    Thank you for your comment...
    Glad to hear our dishes are similar.
    I enjoy Greek Foods!

    ReplyDelete
  3. Me too believe me!!!I enjoy italian dishs as well, maybe a bit too much!!!

    ReplyDelete
  4. I know, I could never have to much ''Italian Food" ;)
    Thank you...

    ReplyDelete