STUFFED PEPPERS EPICURIOUS RECIPES

Name: Mom's Stuffed Peppers Recipe
Yield: Serves 4
Ingredients: 1 pound ground beef, browned; 1 tablespoon minced garlic; 1 cup fine bread crumbs; 1/4 cup grated Parmigiano-Reggiano; 4 tablespoons chopped Italian parsley; 3 fresh basil leaves, finely chopped; 1 cup fresh tomatoes, precooked (or canned tomatoes); 2 eggs; 4 tablespoons olive oil; 8 medium peppers, stemmed, cored, and seeded; 1 tablespoon olive oil for drizzling over peppers before baking; 1 cup tomato sauce

MOM'S STUFFED PEPPERS RECIPE RECIPE | EPICURIOUS

Mom's Stuffed Peppers Recipe Recipe | Epicurious image

Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.

Provided by Adriana Trigiani

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 pound ground beef, browned
1 tablespoon minced garlic
1 cup fine bread crumbs
1/4 cup grated Parmigiano-Reggiano
4 tablespoons chopped Italian parsley
3 fresh basil leaves, finely chopped
1 cup fresh tomatoes, precooked (or canned tomatoes)
2 eggs
4 tablespoons olive oil
8 medium peppers, stemmed, cored, and seeded
1 tablespoon olive oil for drizzling over peppers before baking
1 cup tomato sauce

Steps:

Preheat the oven to 400°F.
Combine the beef with all the other filling ingredients, then stuff the peppers all the way to the top. It’s fine if the peppers bulge a bit.
Stand the peppers on end in a casserole dish and drizzle the olive oil over them. Bake at 400°F for 15 minutes, then reduce the temperature to 375°F and pour the tomato sauce around them. Continue baking until the peppers brown, about 30 minutes. Bring to the table in the casserole dish and serve.

STUFFED RED BELL PEPPERS RECIPE | EPICURIOUS

Stuffed Red Bell Peppers Recipe | Epicurious image

"I grew up in the middle of Croatia, near Zagreb, where the cuisine is very heavy — lots of meat and potatoes," writes Snjezana Hercigonja of Raleigh, North Carolina. "But when I was young, it was customary to vacation on the Mediterranean coast in the summer, where you go to the market every day to see what's good, and everything is really fresh and light. Even the fat is good, since it's usually olive oil. This recipe is based on dishes from that region. Select peppers that are flat on the bottom — they stand up better while cooking. Mashed potatoes would be a perfect side dish.

Provided by EPICURIOUS.COM

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

6 large (8-ounce) red bell peppers
2 tablespoons olive oil
2 cups chopped onions
6 tablespoons chopped fresh parsley
3 garlic cloves, chopped
2/3 cup cooked white rice, cooled
1 tablespoon sweet Hungarian paprika
1 1/4 teaspoons salt
1teaspoon ground black pepper
1/4 teaspoon ground allspice
2 1/2 cups canned tomato sauce
1 1/4 pounds lean ground beef
1 large egg

Steps:

Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then beef and egg.
Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Rewarm covered over low heat.)

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