Stuffed Peppers

Stuffed Peppers

Eight Large Green Bell Peppers

A Cup Of Arborio Rice

A Pound Of Ground Pork

3/4 Pound Of Hot Or Sweet Italian Sausage Taken Out Of The Casing

20 Ounces Of San Marzano Tomatoes Hand Crushed With Can Juice

Three Cloves Of Minced Garlic

A Cup Of Diced Spanish Onion

3/4 Teaspoon Of Red Wine Vinegar

Two Tablespoons Of Chopped Fresh Basil

Two Tablespoons Of Chopped Fresh Italian Parsley

Two Tablespoons Of Olive Oil

3/4 Cup Diced Celery

Three Tablespoons Of Grated Romano Cheese, Divided

Three Teaspoons Of Sea Salt, Divided

1/2 Teaspoon Of Ground Black Pepper, Divided

1/2 Teaspoon Of Crushed Red Pepper Flakes, Divided

A Beaten Egg

Into a sauce pan, add the arborio rice, 2 and 1/4 cups of cold water, and a teaspoon of sea salt. Bring to a rolling boil. Stir once. Cover with a lid and simmer on low for about 20 minutes until the rice has absorbed all of the water and is tender. Fluff the rice with a fork and set the rice aside.

Cut the tops (where the stem is) of the peppers off. Remove the stem and seeds. Remove the white ribs inside the peppers, also. There should be some remaining flesh (excluding the stem) on the pepper tops. Finely dice this pepper flesh and set it aside. Sprinkle the insides of the cleaned peppers with sea salt and ground black pepper. Steam the peppers for about three minutes in a covered pot with one inch of water. Set the steamed peppers aside.

Into a large skillet, add the olive oil, ground pork, sausage, a teaspoon of sea salt, 1/4 teaspoon of  black pepper, and 1/4 teaspoon of crushed red pepper flakes. Cook on medium high heat until the meat is browned stirring frequently. After the meat is browned, add the onions, the excess pepper pieces, the garlic, and the celery. Cook while stirring frequently for 5 minutes.

Into a mixing bowl, add the rice, the cooked meat with the cooked vegetables, the tomatoes, the red wine vinegar, two tablespoons of romano cheese, the basil, the parsley, 1/4 teaspoon of ground black pepper, and a 1/4 teaspoon of crushed red pepper flakes. Fold all of the ingredients together. Taste and add more sea salt and/or pepper, if needed. Add the beaten egg to the rice and meat mixture. Mix well until the egg is incorporated.

Preheat the oven to 350 degrees.

Fill the whole peppers with the rice and meat mixture. Top the stuffed peppers evenly with the remaining grated romano cheese.

Bake in the preheated oven for an hour.

Leave a Reply

Your email address will not be published. Required fields are marked *