My mom’s recipe for Stuffed Peppers is one of the first things she ever taught me to make.
I’ve made some very minor tweaks which has only improved (not changed!)
- 6 red peppers
- 2 lbs. ground veal, beef or meatloaf mix
- 1 egg
- Parmigiano Reggiano cheese, grated
- approx. ¼ cup dried parsley
- garlic pepper
- 1 cup cooked white rice
- 1 can crushed tomatoes
Mix veal, parsley, egg, salt garlic, cheese and rice.
Wash peppers, cut off tops (save for another time), fill peppers with meat mixture.
Put peppers in a chicken fryer, pour tomatoes on top of peppers and around them.
Sprinkle with cheese.
Cook on stove top until peppers are cooked approx. 1 hour.
Serve with Rice and peas.
After washing the peppers and removing the tops, I make small cut on the bottom of the pepper.
This keeps the peppers upright and provides a hole for the sauce to go into.
Be careful not to cut off too much because we don’t want the filling to fall out, just enough space for the sauce to get in.
I also sprinkle the inside of the peppers with kosher salt and little fresh black pepper.
I saute one onion and 3 cloves of garlic in a small frying pan.
Once onions are softened and garlic is cooked (not browned) I set it aside to cool.
This gets added to the meat mixture.
Once peppers are stuffed I put a little extra virgin olive oil in the pan and saute the peppers on all sides for a few minutes, until the skin blisters.
I saw this done on a cooking show and it really does add some additional flavor.
Other than those few things I do exactly what the recipe says and they really were delicious!