Stuffed Red Bell Peppers

20 Aug

This slideshow requires JavaScript.

Growing up I was not a fan of peppers or onions.  When my Momma would make stuffed peppers for the fam, she prepared mine sans pepper and onion.  Basically I was eating the ground meat and seasoning.  The best part was that she made my little meatloaf concoction into the shape of a heart.  I will never forget that!  Now my taste has matured at least a little- I still am not a huge onion fan. I now like peppers though so I thought I’d try this for the first time all out.  There are many renditions of stuffed peppers, but I liked this one from Yummly as I had most of the ingredients already and it seemed easy to follow.  I hope you like it!  It is good for 2 and lunch left-overs.

Ingredients:

  • 4 medium- large sized red bell peppers
  • 2 TBSP olive oil
  • 2 cups onion, chopped (went with Vidalia because I can handle the sweet)
  • 6 TBSP fresh parsley, chopped
  • 3 garlic cloves, minced
  • 3/4 cup brown rice, cooked and cooled
  • 1 TBSP paprika
  • 1 1/4 tsp salt
  • black pepper
  • 1/4 tsp ground allspice
  • 2 1/2 cups canned tomato sauce
  • 1 1/4 lean ground turkey or beef
  • 1 egg

Directions:

  1. Cut off the top 1/2 inch of pepper, set asides tops, and scoop out the seeds and cavities.  Remove stems from the top of peppers and throw away.  Finely chop the remaining parts of the pepper tops.
  2. In a large skillet, heat up olive oil over medium heat.  Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften- around 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then turkey (or beef) and egg.
  3. Fill pepper cavities with raw turkey (or beef) mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes.
  4. Spoon some sauce over each pepper. Cover and cook until peppers are tender and filling is cooked through and firm- around 20 minutes.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: