Sunday, January 20, 2013

Stuffed Peppers or the BEST Italian Chili without the Pepper!

I haven't made Stuffed Peppers in years.. but tonight I just HAD the urge to make them... um so I DiD!  
And, boy was I a happy GIRL! 
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Want to make some for your family?  Here's my recipe:
2lbs chop meat (I use 93% lean)
8 peppers (color of your choice)
1 onion
1 large can Crushed tomatoes with basil
1/2 cup red wine
2 tsp italian seasoning
1 tsp basil
salt and pepper to taste
2 1/2 cups rice
1 cup mozzarella cheese

1 cup bread crumbs
3 tbls butter
1 tbls olive oil
sprinkle of parmesan
1/2 cup mozzarella cheese

Start by cutting the tops off your peppers and boiling them for  5 minutes.   Drain and put in a large baking pan.
Set aside.
Make 2 1/2 cups of rice season to taste.  I like to use olive oil and sea salt. 
In a large pan saute chop meat with salt.  Then saute onion and pieces of chopped pepper leftover from the tops.  Deglaze with red wine.   Then add can of chopped tomatoes, italian seasoning, basil and salt and pepper to taste.  Simmer on low.
Toss in your rice and stir. 
Then add 1 cup of cheese 
and stir until combined.
Check out THAT Cheesy Goodness!
At this point you two options:
1.  put in a casserole dish and heat up for the BEST Italian Chili EVER
2.  Stuff those peppers!
Now make your bread crumb topping by combining bread crumbs, parmesan, melted butter and olive oil in a small bowl.
Hands work best for topping your peppers.
Loosely cover with foil and bake at 350 degrees for 20 minutes.
Take them out of the oven and top with cheese.
Then pop them back in the oven for 10 minutes or until the bread crumbs are browned and the cheese is melted.
We served ours up with a baby lettuce salad and some bread.. 
Perfect for a Sunday night dinner.. 
or ANY other night of the week!
I am sharing with

The Girl Creative

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