This is an evolving recipe, changing each time to find perfection
Ingredients
4 green peppers
1 pound ground beef or ground turkey
1 smallish, chopped onion
1 cup, cooked rice, preferably brown rice
1 teaspoon basil, or mixed Italian dried spice
1 cup, chopped tomatoes, fresh or canned
sauce: 1 medium chopped onion
1 rib, chopped celery
1 8 ounce can tomato sauce
1/2 - 1 cup tomatoes chopped
salt and pepper to taste
a few dashes of Worchestershire sauce
1 tablespoon oil
1-2 cloves minced garlic
Directions
Bring a large pot of water to a boil. Cut the tops off the peppers and remove the seeds. The tops (not the stems, however) can be cut up and put in the sauce. Add several pinches of salt to the water in the pot and add the peppers. Boil, using a spoon to keep the peppers under the water, until they are brilliant green and the flesh is slightly softened. Remove, drain and set aside to cool.
Saute the celery, onion, and garlic in the oil until softened. Add the tomatoes, salt and pepper, and Worchestershire sauce. Cook until slightly thickened.
Mix the ground meat, onion, spices, rice and tomatoes. Stuff the peppers. Put into a baking dish and pour the sauce over the peppers, making sure some gets on the top of the meat mixture. Cook in a 350 degree oven until the internal temperature of the stuffed pepper is 150-160 for beef. The sauce should be bubbly and the peppers look cooked.
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