Monday, October 17, 2011

Mom's Italian Stuffed Pepper


Mom made her peppers with boiled egg very different stuffing than most... we just loved them!

6 to 8 peppers cleaned see below
4 boiled eggs  cleaned and chopped up
1/4 cup bread crumbs
1 egg beaten
1 1/2 pounds raw hamburger or ground turkey
1 cup raw rice
 1/4 cup olive oil
1/2 teaspoon oregano, garlic powder, black pepper, salt and basil
1/4 teaspoon cayenne pepper
small 4 oz can of tomato sauce
Sauce:
1 28 oz can whole tomatoes put through food processor with little chunks left
olive oil
1/2 cup of grated pecorino romano cheese
1/2 cup red wine
2 cloves whole garlic


Slice the top of each pepper off with a sharp knife, remove the stem leaving a circle in the top of the pepper, then slice the bottoms so they are flat when standing up ( about a 1/4 of an inch).  Scrape the inside using a melon ball scooper or spoon to make smooth. Save scraps of peppers.
Mix the raw meat with chopped eggs, rice, herbs, bread  crumbs, and small can of sauce together. In a medium size bowl, mix the  large can of tomatoes and wine together pour around the bottom of the pan. Sprinkle with grating cheese and add any scraps of peppers and whole garlic to the sauce around the pan in the sauce.  Bake at 400 for 45 minutes to an hour, if the bottom looks evaporated, add some water to the sauce.. Keep basting the tops with the sauce. Add more cheese if desired to the top when serving.
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