Sunday, February 23, 2014

Stuffed Peppers

Stuffed peppers

1 head of garlic, pressed, and soaked in 2 tbsp olive oil
1 bunch parsley, washed, stems removed, chopped fine.
1 lb ground beef
1 lb ground veal
1 tbsp vegeta or 1/2 tbsp salt
1/2 tsp pepper
Oregano leaves (optional)
4 onions, diced
5 slices smoked bacon, 1 inch thick
4-5 tomatoes, chopped into little pieces
1 1/4 cup white italian-style rice
15-16 large peppers

Mix the garlic, parsley, meat, vegeta/salt, pepper, oregano, and 4 tbsp olive oil.
Fry bacon, then add the onions, then after they're golden add the meat mixture. Cook for about 15 minutes until it all looks more loose, then add the chopped tomatoes.
Preheat oven to 450.
Cut the top off each pepper, remove the seeds, and fill with the mixture. Pour about 1oz water into each pepper, and a little extra in the pan. Bake at 450 for about 1.5 hours. Put foil over the peppers to prevent burning.

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