“Old School” Stuffed Peppers


Recipe
:

6 large bell peppers
4 tablespoons butter
1 cup chopped onion
1 cup chopped celery
3 tablespoons finely chopped parsley
2 large cloves garlic, finely minced
2 pounds lean ground beef
2 cups soft bread crumbs
2 cups bread, softened in milk
3 eggs, lightly beaten
2 cups tomato sauce
2 cups Parmigiano-Reggiano
Salt & pepper to taste

 
Cut the peppers in half lengthwise and remove the stems and seeds; set the peppers aside. Melt the butter in a large skillet over medium low heat. Add the celery, onions and garlic. Add the ground beef and sauté together until the beef is completely cooked and the onions begin to soften. Add the bread crumbs, softened bread, 1/4 cup of the parmesan and parsley and season with salt and pepper. Remove from heat and let cool slightly. Work the eggs into the stuffing. If more moisture is needed, add a little milk or broth to the stuffing mixture. Spoon a tablespoon of tomato sauce into each pepper then fill with the stuffing. Place them in a shallow baking dish greased with olive oil and a touch of tomato sauce. Bake in a preheated 350° oven for 30 minutes or until the bell peppers are tender. Spoon more tomato sauce over each stuffed pepper and sprinkle with parmesan cheese. Bake 8 to 10 minutes longer.  Drizzle with extra-virgin olive oil and finish with more parmesan cheese. Serve!

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