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Stuffed Italian Peppers

List of Ingredients





Italian Style Stuffed Peppers

This is one of those recipes where you adjust quantities as needed,
depending on how many peppers you have.

Cut large peppers in half lengthwise – clean and salt the insides.

Brown lean ground beef (I use sirloin), finely-chopped onions and
parsley (I use dry when I don’t have fresh). I think it is better to chop
the ground beef as fine as possible as you saute it. After browning
beef, add salt to taste. Let mixture cool.

After meat mixture has cooled, add Italian bread crumbs and one egg
(you may need two eggs, depending on quantity of beef you start
with). Stuff pepper halves. It’s nice to try to use a wooden spoon to do
this, but the best way is just to pack the mixture in the peppers with
your fingers! The original recipe says, after stuffing, to brown them on
both sides. I don’t do this, mainly because no matter how tightly I
pack in the stuffing, I lose some when turning them over (in part from a
crowded pan). I usually fill a large frying pan and brown the bottoms
slightly before pouring a jar of marinara sauce over all (not really
necessary to brown the bottoms either). Cover and simmer for 1 hour.
Enjoy!

Just as a guideline, I’d say if you start with one pound of ground beef,
add ½ cup chopped onion and ¼ cup chopped parsley. One egg
should be enough for one pound but, any more, and I’d add two. Italian
bread crumbs? Maybe a half a cup or so. I’d use at least a 26-oz. jar
of marinara but you don’t want the sauce to be skimpy. You want
enough sauce so the peppers can simmer nicely in it. I sprinkled the tops with parmesan cheese.

Recipe