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ROD RECIPES 4/5/2007 Bell Bottoms Day Stuffed Bell Peppers

Source of Recipe

Marla


Recipe Introduction

Maybe a big fashion trend, but sailors discovered them first - because they were so practical. Bell bottom pants were easy to roll up and keep dry when swabbing the deck on the ships. They were also fast and easy to pull off if you fell overboard and needed to swim. Who would have guessed these pants would become such a craze in the 60's and be the hot item for men, women and kids!

List of Ingredients

ROD RECIPES 4/5/2007 Bell Bottoms Day Stuffed Bell Peppers



Stuffed Bell Peppers

A stuffed pepper recipe I have made many times in the past. You can use 2 pounds of all ground beef or 1 pound ground beef and 1 pound of ground pork. Try to purchase extra large firm bell peppers with flatter bottoms so that they will stand straight in the baking dish. Use all red or green bell peppers if desired, I like to have a mixture of both!


6 bell peppers 1 day 45 min prep
3 large red bell peppers
3 large green bell peppers
3-6 tablespoons olive oil
1 large onion, chopped
1/4 cup finely chopped fresh parsley
2 tablespoons fresh minced garlic
2 teaspoons dried red pepper flakes (or use 1 teaspoon cayenne pepper, optional or to taste)
1 cup cooked white rice
3 teaspoons paprika (or to taste)
seasoning salt
black pepper
3/4 cup prepared marinara sauce (use your own favorite marinara sauce, or see my Kittencal's Marinara Sauce)
1 lb ground beef
3/4 lb Italian sausages, casings removed
1/3 cup grated parmesan cheese
1 large egg, slight beaten
2-3 cups prepared marinara sauce
shredded mozzarella cheese





Recipe

Grease an 11 x 7-inch baking dish or a casserole dish.

Cut off about 1/2-inch off the tops of the peppers, scoop out the seeds from inside.

Discard the stems and chop the pepper tops.

Heat oil in a large skillet over medium-high heat.

Add in onions, garlic, parsley, chopped pepper (from the tops) and dried chili flakes (if using) for about 7-8 minutes.

Add in ground beef and Italian sausage meat; cook for about 10 minutes (it is not necessary to cook the ground beef completely as it will cook more in the oven).
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Season with seasoning salt (I use about 1 tablespoon) and black pepper then add in grated Parmesan cheese and paprika; cook for 2 minutes more; transfer mixture to a large bowl and cool for about 20 minutes (or more).

Mix in the egg, cooked rice and about 3/4 cup marinara sauce; using clean hands mix thoroughly until well combined.

Equally fill each pepper cavity with the beef/rice mixture.

Place the peppers in prepared baking dish.

Drizzle some marinara sauce over each top and then pour the rest of the sauce around each of the peppers, lifting each pepper up so that the sauce will get underneath.

Set oven to 400 degrees (second-lowest rack).

Tent loosely with heavy foil.

Cook for about 1 hour and 15 minutes, or until the peppers are very tender (might take longer than 1 hour depending on the size of your peppers).

Uncover and sprinkle the tops with grated mozzarella cheese return to oven uncovered and cook for another 10-15 minutes or until the cheese is melted.

**NOTE** to speed the cooking process up you can boil the pepper shells for about 6-7 minutes in boiling water, drain upside down on a towel for about 20 minutes and then fill with mixture.