Friday, November 13, 2015

Stuffed Bellpeppers

After harvesting the last of the bellpeppers from the garden and with the cooler days inspiring my taste buds; I decided to make stuffed bellpeppers.

For many years there was no point in making such a delightful dinner as my children would balk at the idea of eating peppers.  (With the exception of my oldest two)  

So you see, there are some perks to having your children grow older.    Now they complain less about meals and are much more willing to try new things.   :)

These are pretty simple and here's the basic recipe:

Cook  1 and 3/4 cups of white rice (I use jasmine) with 2 cups of water and a drizzle of olive oil  (I use a simple rice cooker- but a pot with a tight-fitting lid works great, too)

While rice is cooking;
Brown 1 lb ground sausage til cooked through  (mild or hot)
When sausage is browning, add 1 smalled diced onion to the meat to cook along with.
Add to the cooked sausage/onions:
 -Two 15 oz cans diced italian tomatoes (I ran mine quickly through the food processor as some people don't care for tomatoes in my family- crazy people.)
-One tablespoon balsamic vinegar 
-One teaspoon granulated garlic or fresh, minced 
- 1/2 cup parmesan
-Salt and pepper to taste

In another small pot, bring to a simmer;
-Two cups marinara sauce (I make mine)
-1/2 cup beef broth

When rice is finished cooking,  grease or spray a 9x13 baking dish.  Pour about 3/4 cup of beef marinara  sauce into bottom of dish and spread around. 

 Arrange peppers (tops cut off, seeds and center cleaned out) in dish.

Add rice to the meat mixture- making sure you don't add too much, keeping the filling moist.
Stuff filling into the peppers almost to the rim.  
Pour rest of marinara sauce over the tops.  (They can overflow somewhat)
Sprinkle shredded cheese on top of each pepper.

Bake in a preheated oven at 350 degrees for 30-35 minutes 


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