My I am to lazy to remove the foil pic of stuffed bell peppers
I have no idea who Mr. John is.
This summer on a trip to Costco,
I bought a bag of red bell peppers.
After a few days of sitting in the frig ( the bell peppers not me)
and not wanting them to go to waste,
I searched for a recipe on the internet for
stuffed bell peppers.
I don't think my Mother ever made stuffed bell peppers.
I found two recipes I thought sounded good.
Mr. John's SBP recipe is the first recipe I tried.
I haven't tried the other one because this recipe is so good and easy.
The other day,
My Dad brought me bell peppers and olive oil.
Thanks Dad, I was out of olive oil.
I love it when my Dad brings me groceries.
Something I am going to miss when he is gone.
Seeing how my Mom loves for me to cook dinner for her
(truth be told, she loves cooked dinners from anybody,
she would love to be done with cooking),
I decided to cook SBP for her.
(She just did a little dance in her kitchen,
she is so excited at the thought of not cooking.)
The only thing I did different to the recipe was add some cheese,
but you don't have to. My family loves cheese. I also used red
bell peppers. I think they are sweeter. And one more thing,
I didn't use as much parsley,
in fact, I might have skipped that all together.
I promise,
I didn't change anything else.
Except,
I might have added more garlic.
We love garlic.
Mr. John's Stuffed Bell Peppers
Ingredients
·
6 green bell peppers, tops cut away and seeds removed
·
2 tablespoons vegetable oil
·
1 cup finely chopped yellow onions
·
1/2 cup finely chopped green bell peppers
·
1/4 cup finely chopped fresh parsley leaves
·
3/4 teaspoon salt
·
1/2 teaspoon ground black pepper
·
Pinch red pepper flakes
·
2 cups cooked long or medium-grain white rice
·
8 ounces tomato sauce
·
Water
Directions
Preheat the oven to 350 degrees F.
In a large pot of boiling
water, parboil the peppers until just tender,
2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
In a large saute pan or skillet, heat
the oil over medium-high heat. Add the onions and chopped bell peppers and
cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic,
parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned,
stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add
the rice and tomato sauce and stir well. Remove from the heat and adjust the
seasoning, to taste.
Pour enough water into a baking dish
to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the
rice mixture and place in the baking dish. Bake until the peppers are very
tender and the filling is heated through, 25 to 30 minutes.
Remove from the oven and let rest for
10 minutes before serving.
Petie
