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Little Italy Stuffed Peppers




Source of Recipe


Internet


List of Ingredients




2 slices bread, torn in small pieces
1/2 cup milk
1 lb. ground beef
1/4 lb. Italian sausage
2 Tbsp. chopped parsley
1 Tbsp. olive oil
2 tsp. chopped garlic
1 tsp. grated lemon peel
1/4 tsp. Allspice
Black pepper
1 egg, slightly beaten
1 jar marinara sauce (I use Paul Newman's. It's good and the profits go to charity)
Spaghetti, cooked according to pkg. directions
6-8 bell peppers, halved, seeded, blanched


Recipe



Soak bread in milk 5 minutes. Squeeze and discard milk. Combine bread, egg, and all other ingredients. Knead vigorously until smooth and fluffy. Spoon into bell pepper halves that have been blanched in boiling water for one minute and plunged into ice water to cool. Place peppers in a baking dish, cover with purchased marinara sauce. Bake 45 - 50 minutes at 350 degrees. Serve over spaghetti and sprinkle with grated Parmesan.

These can be frozen for 3-6 months before baking. I place the filled halves on a cookie sheet until frozen. Put them in a freezer bag and remove as needed. Allow to partially thaw and bake as above.

I use the same meat mixture to make meatballs and freeze until needed. For the meatballs, shape into 1" balls. Chill one hour. Heat 1/4 cup oil in a heavy skillet until light haze forms. Fry 5-6 at a time, shaking the pan constantly until brown. Serve with marinara or other spaghetti sauce.