Stuffed Peppers

You’ll need:

• 1-lb of ground beef
• 1-lb of ground pork
• 1/2 cup of minced onion
• 1/4 cup of minced parsley
  
• 2 tbs of extra virgin olive oil
  
• 4 garlic cloves minced
  
• 1 tsp of dry oregano
  
• 1/4 tsp red pepper flakes
  
• 1 tsp of salt
  
• 1/2 tsp of black pepper
  
• 1/2 cup of white rice prepared
  
• 1 28 ounce can of Italian plum tomatoes crushed by hand
  
• 1 cup of water
  
• Bell peppers cleaned
  
• 1/2 cup fresh grated romano cheese + more for topping
  
• 1 lb of fresh mozzarella cheese shredded

Directions:

1. Add the olive oil to a large skillet with the onion, garlic, salt, pepper, red pepper, beef and pork. And using a spoon brown the meat breaking it up along the way.
2. Drain the fat add half the tomatoes and the prepared white rice and saute for 15 minutes uncovered stirring along the way.
3. Remove from the heat and allow it to cool for 30 minutes
4. Fold in the romano and 1/2 of the mozzarella cheese
5. Place the cleaned peppers in a large pot of brisk boiling water for 5 minutes. Drain and place peppers open side down on a rack or cutting board to cool
6. Stuff peppers with the filling
7. Add the cup of water to the reserved crushed tomatoes, mix together and pour into a baking dish
8. Place the peppers in the baking dish cover tightly with foil and into a 400 degree pre heated oven for 30 minutes
9. Remove and spoon some of the sauce on the peppers and top with shredded mozzarella a little romano and bake uncovered until the cheese is melted.

You can also bake these on a BBQ grill using a aluminum tin, just bake off to the side.

Daniel Mancini

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