October 17, 2012

Italian Style Stuffed Peppers


Normally, my stuffed peppers are on the healthier side with turkey meat and quinoa, but every time I make them, he always tells me about ‘the one time in college’ where he made the most delicious Italian-style stuffed peppers and how they are his favorite. I told him he is more than welcome to get in the kitchen and make them one night, but I have yet to see that. So I decided to appease him, put my own spin on it and try out these infamous stuffed peppers he won’t stop raving about.

Italian Style Stuffed Peppers

  • 1- 1 1/2 lbs chopped sirloin
  • 1 cup rice, cooked
  • 1 small onion, diced
  • 1-2 plum tomatoes, chopped
  • 1 cup tomato sauce
  • 1/4 cup Ketchup
  • 1/2 teaspoon dried basil
  • Salt & pepper
  • 1/4 cup grated cheese (Parm or Loccatelli), extra for garnish

Pre-heat oven to 350 degrees.

Cut the tops off each pepper, clean out the membranes and seeds. In a large pot, boil enough water to cover the peppers. Add a pinch or 2 of salt and the peppers once it begins to boil. Blanch them for about 5 minutes then remove from boiling water and place them in an ice bath to stop the cooking process. Remove from ice bath and set aside.

In a medium pan or skillet, brown the chopped sirloin. While that’s getting started, cook rice. I use long grain white rice and made 1 cup, which serves 4. When the meat is close to brown, add diced onions and cook for a few more minutes. Remove from heat, and place mixture in a medium sized mixing bowl.

Once the rice is cooked, add a bit at a time to the meat mixture. You don’t have to add all the rice, just enough to bulk up the meat mix or to your liking. Then add chopped tomatoes, 1/2 cup tomato sauce, cheese, basil, ketchup, salt and pepper. Mix well then begin to stuff each pepper. Align in a baking dish and top with some more tomato sauce. Cook for 30 minutes, then add some grated cheese and more sauce on top and cook for another 5-10 minutes.

Serve with some extra sauce and cheese on the side.


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