Entrees > Italy > Stuffed Bell Peppers >
Stuffed Bell Peppers
4 to 6 red or green bell peppers
1 LB lean hamburger
1/4 C olive oil
1 small onion, chopped
5 cloves garlic, minced
4 to 5 small red potatoes, peeled & halved
3 stalks of celery, cleaned & halved
4 to 5 carrots, peeled & halved
1 to 2 C tomato sauce
1/2 C Parmesan cheese
Salt, black pepper & parsley to taste
5 slices white bread, crusts cut off
Try to use bell peppers that have semi-flat, even bottoms. Cut tops off peppers. Remove stem, but reserve lids and chop finely. Remove seeds; rinse insides of peppers with cold water. Set aside. In a large skillet, add olive oil, hamburger, chopped-up pepper lids, onions, garlic, salt, black pepper, Parmesan cheese and parsley. Cook until meat is done and peppers and onions are tender. Drain; place mixture in a large bowl. Add about 1/2 C of the tomato sauce; mix well.
Stuff peppers with meat mixture, filling 3/4 to the top. Cut a crust-less slice of bread in quarters; place on top of the pepper, creating another "lid" by gently tucking the bread slice inside the edges of the pepper. Repeat with remaining peppers. Pour tomato sauce into a large pot; place the peppers inside so they stand level. Place potatoes, celery and carrots around peppers; add water if necessary to create more liquid. Cook covered on medium-low heat for about one hour, or until the vegetables are tender. Place peppers in a baking dish; bake at 350-degrees F for about twenty minutes or until tops of bread crusts are browned and crispy. Serve with the vegetables and liquid from the pot.
Substitution: Use plain or flavored couscous instead of white rice when assembling filling for bell peppers.
*Stuffed Bell Peppers images (C 2014) Shenanchie. Click on images to view larger sizes in a new window.
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