Recipe(tried): Stuffed Bell Peppers (3)

STUFFED RED PEPPERS
SERVES 4

This is absolutely delicious. The red peppers give a wonderful sweetness to the dish, quite different than stuffed green peppers. If you prefer a lighter version, cut down or omit the ground beef and add more of the vegetables.

4 medium, thick-fleshed red bell peppers
2 cups cooked rice (I like a mixture of white and brown)
2 tablespoons olive oil
1 pound lean ground beef
1 teaspoon fennel seed
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
Salt and pepper to taste
1 small onion, chopped
1/2 green pepper, chopped
1 small red pepper, chopped
4 large cloves garlic, minced
1 large tomato, chopped
2 small zucchini or yellow squash, chopped
4 ounces mushrooms, chopped
1 tablespoon dried oregano
2 tablespoons freshly grated Parmesan cheese
2 ounces mozzarella, goat or ricotta salata cheese, crumbled

Cut the red peppers in half lengthwise. Discard seeds and stem. Place in one layer in a microwave-safe dish. Cover with plastic wrap. Microwave on high until tender, about 2 to 3 minutes.

Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. Saute the ground beef until browned, stirring in the fennel seeds, sage, thyme, salt and pepper when it first starts to cooking. Remove and drain if too greasy. Remove all but 2 tablespoons of the oil from the pan. Add the onions and chopped peppers to the pan; saute until softened, about 4 minutes. Then add the garlic, tomatoes, zucchini, mushrooms, oregano and a bit more salt add pepper. Saute until all is tender, about 10 minutes. Remove from pan.

Preheat oven to 350 degrees F. Place the peppers in one layer in a baking dish. In a large bowl, mix together the ground beef, vegetables and rice. Add the cheeses and stir well. Taste for seasoning. Stuff each pepper half with the mixture. Bake, covered, until hot and bubbly, about 30 minutes. Increase heat to 400 degrees F. Remove cover and bake until lightly browned on top, about 10 minutes.

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Stuffed Bell Peppers
Serves 6.

6 lg. green peppers
1 lg. onion, chopped
2 ribs celery, diced
3 cloves garlic, minced
2 tbs. olive oil
1 1/2 lb. lean ground beef
1/3 c. tomato paste
1/2 lb. sharp cheddar cheese, in 1/2" cubes
1 (35-oz.) can whole tomatoes, drained and chopped
1/4 c. parsley, minced
2 tsp. oregano
3 tsp. basil
1/4 tsp. red pepper flakes
1 tsp. Worcestershire sauce

Halve peppers lengthwise; remove seeds and membranes. Blanch in boiling water 2 minutes; drain. Heat oven to 350 degrees Fahrenheit. In a large skillet, saute onion, celery and garlic 5 minutes. Add beef and brown; stir in remaining ingredients. Fill peppers, place on oiled cookie sheet; bake 30 minutes.
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STUFFED BELL PEPPERS

4 Green Bell Peppers; large
5 cup Water; Boiling, Salted

Meat Filling:

1 lb Lean Ground Beef OR HALF PORK & BEEF
1/4 cup Onion; Chopped, 1 small
1/2 cup Celery; Chopped
8 oz Tomato Sauce; 1 can
1 tsp Salt
1/4 tsp Garlic Salt
1 tsp Worcestershire Sauce
1/2 cup Instant Rice; Uncooked
1/2 cup Water

Heat the oven to 350 degrees.
Cut each bell pepper lengthwise in half. Wash the insides and outsides of the peppers after removing the seeds and membranes.

Cook the peppers in the boiling salted water for 5 minutes then drain and set aside.

Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
Drain off the excess fat.

Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.

Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.

Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes. Serves 4.