Ingredients:
1 – 1 1/2 bell peppers (cut into 4-5 rings, 1-1 1/4″ thick)
1 lb. ground beef or beef/pork mix
1/3 cup chopped onion
pepper scraps (from slicing)
2 Tbsp olive oil
4-5 cloves garlic, minced
3/4 cup cooked, cooled rice
1/4 cup grated Parmesan
1 egg
salt & pepper
3 cups tomato sauce or crushed tomatoes
8-10 basil leaves, chopped
shredded mozzarella (optional)
Instructions:
Make sauce: in an ovenproof skillet, sauté pepper scraps & onion in olive oil for 5 min. Add 1-2 tsp. garlic, cook 1 min. Stir in tomato sauce & basil, simmer on low.
Prep Peppers: Parboil rings in salted simmering water for 2-3 min until just tender. Drain.
Make filling: combine meat, rice, parsley, parmesan, egg, remaining garlic, salt & pepper. Mix gently. Shape into 4-5 portions; press into pepper rings.
Brown rings: Heat oil in skillet; sear stuffed rings until browned (not cooked through).
Cook: Transfer to sauce, cover, simmer 10 min. Then bake at 350 degrees F for 35-40 min. until cooked through.
Finish: Top with sauce & mozzarella; return to over to melt. Serve with extra sauce & rice. Makes 4-5 servings.
Recipe by Jenn Borealo, Culinary Specialist
