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« Roasted Whole Pumpkin Soup | Main | Kay’s Macaroni Hamburg Casserole »
Monday
Sep202010

Stuffed Peppers

By Jessica Cameron    September 16, 2010 

  • 2 Large Green Bell Peppers (or 4 small)*
  • 8 oz Ground Beef (20% fat)
  • 2 Italian Sausage Links (approx 8 oz)
  • 1/8 cup Worcestershire sauce
  • 8 oz Tomato Sauce
  • 4 large Garlic Cloves Grated
  • 1/3 cup of can diced oregano garlic tomatoes (drained)
  • 1 whole shallot sliced
  • 3 tblsp Dried Oregano
  • 3-4 tblsp Black Pepper Freshly Ground
  • 1/3 cup Panko Bread crumbs
  • 2/3 cup Parmesan Cheese
  • 3 tblsp chopped fresh Italian Parsley
  • Olive Oil
  • Tomato Marinara Sauce 

     Preheat the oven to 350 degrees.

     Hollow out and rinse two bell peppers making sure all the seeds are removed.  Leave the caps off of the peppers.   Set them in the baking dish while you prepare the filling.  Each pepper should hold approximately 1-1 ½ cup of filling (to approximate the pepper size).  Measure out your beef and pork on a scale and mix in a bowl with your hands so it’s evenly mixed.  To the meat mixture add Worcestershire, tomato sauce, garlic, tomatoes, shallots, oregano, & black pepper.  Mix the entire thing again with your hands, like a meat loaf.  Stuff each pepper as densely as possible with as much filling as the pepper will handle finishing with a mound of stuffing on top of each pepper.   In a small bowl mix the bread crumbs, parmesan, and chopped Italian Parsley together with a bit of freshly ground black pepper until evenly incorporated.  It should smell of primarily cheese and parsley, not bread crumbs.  Drizzle the top of the peppers with olive oil (1-2 teas on each pepper) allowing it to drizzle down the sides of the peppers. Pile the bread crumb mixture onto the top of the peppers, pressing it in a bit to stick.  Drizzle some more olive oil over the bread crumb topping. 

     For the first 12-15 minutes cook uncovered in the oven without tomato sauce until the bread crumbs brown a bit.  Add ¼ cup of water to the bottom of the pan their in to start.   Remove from the oven and spoon over the peppers the marinara sauce carefully trying not to disturb the topping.  Be generous with the marinara sauce ( approx 15-16 oz).   Drizzle again with a bit more olive oil. 

     Cover the peppers with a foil tent and put back in the oven for 45 minutes at 350 degrees.

     Let the peppers rest for 5-10 minutes before serving.

     *The filling will accommodate 2 large peppers or 4 small, just depends what's available. Remember to choose peppers with a somewhat flat bottom so they sit upright in the pan.

    

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Reader Comments (5)

Hi Jessie,
I was going to make your recipe for stuffed peppers (it looks soooo good) and then I realized I had all of the ingredients but the ground beef, however, I do have ground turkey. Do you think I could substitute the ground turkey this time? If not, I'll purchase the beef;).

December 11, 2010 | Unregistered CommenterCamille

Camille,

It's probably too late, just saw your comment, but Jess says that YES you could sub in some turkey but you might want to add a tablespoon of olive oil or even a bit of bacon fat (if you have any). The turkey tends to be dry so you'll want to add a bit of oil or fat to make up for it.

Next time you may text or call Jess as these comments don't get checked as often.

Hope I didn't cause you to miss dinner...

Love Ed n Jess

December 11, 2010 | Registered CommenterEddy Cameron

I was just showing Kari the pictures of your stuffed peppers in comparison to the ones I have made. She says "Aunt Jessie's peppers look so good that I am hungry again." --- I agree.

January 4, 2011 | Unregistered CommenterLindsay

We are making these again tonight. I forgot how good these are. I stick by this recipe!

February 16, 2012 | Unregistered CommenterJessica Cameron

Excellent !!!

February 16, 2012 | Registered CommenterEddy Cameron

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