Italian Night: Stuffed Peppers

I have been craving some pasta and sauce so I made stuffed peppers last night. I really can’t go very many nights without eating some form of Italian dinner involving pasta. The stuffed peppers do not include pasta stuffed inside but I like to cook some and serve the pepper on top of a mound of macaroni.

Whenever I make these it reminds me of home. My mom used to make stuffed peppers a lot when I was growing up… which is probably why I get cravings for them now. I put my own little twist into them every time I make them. This version includes hot Italian sausage and ground beef.

Spicy Stuffed Peppers

1 lb. hot Italian pork sausage

1 1/2 lbs. ground beef

6 large bell peppers (green are traditional, but I  use all colors)

1/2 large yellow onion

4 large cloves garlic

1 tsp. rosemary leaves

1 tbsp. flat leaf parsley

2 tsp. thyme

6 pieces day old white bread (I use bakery bread that’s getting a little stale)

2 eggs

2 tbsp. light cream

1 28 oz. can tomato sauce

salt and pepper to taste

Cut the tops off the peppers and clean out the insides. You will be left with a pepper you can stuff your filling into and it should stand upright. I use a chili pot that six bell peppers fit into nicely.

Remove the stem from the top part of the pepper. You’ll have pretty good amount of left over bell pepper from the six tops you cut off. This will be mixed into the meat filling.

Add the pepper tops, onion, garlic, rosemary, thyme, and parsley to a food processor. Pulse the veggies and herbs until they are mixed and cut into small pieces.

In another bowl, beat the eggs and cream together.

Cut the bread into small cubes and sprinkle it with a little water to make it moist.

Add the vegetable mixture, eggs and cream, sausage, meat, bread cubes and salt and pepper to a large mixing bowl. Mix everything together using your hands until well mixed and it is sticking together. Divide the mixture into 6 portions.

Stuff each pepper with the mixture and place them into the pot, standing upright. Pour the tomato sauce over the top of each one and cook over medium heat for about 30 minutes, spooning the sauce over the tops of the peppers periodically. Turn them down to low and let them simmer for 30 minutes more.

The peppers will become soft and tender, the stuffing will be super moist, the sauce will become thin and a little spicy. Serve the peppers on a bed of cooked small pasta (like elbows or ditallini) or with some nice crusty bread and butter to soak up all the yummy sauce.

Mmmm…. Just like my mom used to make.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s