"Delizioso!"
There are many ways to use peppers and stuffing them was one of my family's favorite dinners growing up. Dad would pick them fresh from our garden, wash them and get them all ready for Mom to turn into scrumptious meals for us.
We had them with sausage, pasta, eggs, casseroles, etc. I believe they actually are a staple in an Italian household. Yay...works for me!
Ingredients:
2 large bell peppers, cut in half from top to bottom (whatever color you want)
15 oz. can of tomato sauce (using your own is a game changer)
1/2 lb. ground beef
1/4-1/3 cup chopped onion
1 clove garlic, finely chopped
1 cup cooked rice (a heaping 1/4 c. dry rice makes about 1 cup cooked)
1/2 Tbsp. parsley
1/4 cup grated Parmesan or Reggiano cheese
Salt and pepper to taste
Instructions:
Preheat oven to 375'F. Prepare pie plate or pan with cooking spray.
Cut off tops of peppers and slice in half from top to bottom. Clean out seeds and membranes. Set aside.
In a skillet, heat the ground beef, garlic and onion and cook until no pink remains. Drain.
Add the rice, grated cheese, parsley and half of the tomato sauce. Salt and pepper to taste.
Stir to combine and fill the pepper halves until heaping. Spoon the rest of the sauce over the tops and sprinkle with more parmesan if desired. Cover tightly with foil for the first half of baking, then remove foil and finish.
Bake at 375'F. for 30-40 minutes until peppers are tender and the middle is heat through.
Serve with a salad and your favorite Italian bread, it's so good!
Be encouraged:
And I am certain that God, who began the good work within you, will continue his work until it is finally finished on the day when Christ Jesus returns. -Philippians 1:6
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