The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs

Lasagna

Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole

Meatloaf

Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Roasted Pork Butt

Stromboli

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole

Turketti

Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Stuffed Peppers

Another from my growing up, but with more flavor and an Italian flare.

Ingredients:

6 Bell Peppers, your choice of colors
1 Tbsp. Salt
1 cup Onion, chopped
1 cup Celery, chopped
2 Tbsp. Butter
2 Tbsp. Olive Oil
1&1/2 cups Long-grain Rice, cooked
2 14.5-oz. cans Tomatoes, diced
2 8-oz. cans Tomato Sauce
2 cloves Garlic, crushed
2 tsps. Oregano, dried leaf
1 tsp. Basil, dried leaf
2 tsps. Salt, divided usage
3/4 tsp. Black Pepper, ground, divided usage
1 Egg, lightly beaten
1&1/2 tsps. Worcestershire Sauce
1/2 tsp. Fennel Seeds
1 lb. Ground Beef, chuck or lean
1/2 lb. Italian Sausage, bulk
1 cup Parmesan Cheese, shredded, divided usage
1 cup Mozzarella Cheese, shredded, divided usage

Directions:

Fill an 8 quart or larger pot or dutch oven which has a lid with enough water to allow the Bell Peppers to float.  Add a generous tablespoon of Salt and set aside.  Chop 1 cup each of the Onion and Celery.

Heat the Butter and Olive Oil in a large skillet over medium heat until hot.  Sauté the chopped onion and celery for about 5 minutes, or until the vegetables are tender.  Start preparing the Long-grain Rice as directed on the package.  Add the diced Tomatoes, Tomato Sauce, crushed Garlic, Oregano, Basil, 1 teaspoon of the Salt and 1/2 teaspoon of the Black Pepper to the sautéed vegetables.  Simmer for about 10 minutes.  Finish the rice and set both aside to cool.

At the outer edge and peak of the tops of the whole peppers, insert a paring knife deep into the pepper and cut around the edge peak to completely encircle the stem.  Remove the stem and seeds.  Remove any remaining membrane with your fingers then turn it upside down and whack it against your hand to remove any remaining seeds.  Rinse peppers under cold water.  Place the peppers in the large pot of water, turning to let any air escape.  Bring the water to a boil then reduce the heat, cover, and simmer for 5 minutes.  Gently remove the peppers with a slotted spoon and set aside to drain and cool.

Preheat an oven to 350°F.

In a large mixing bowl, combine the Egg with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper, along with the Worcestershire Sauce and Fennel Seeds.  Gently stir to blend.  Crumble in the Ground Beef and Italian Sausage.  Add the cooked rice, 1&1/2 cups of the sauce mixture and 1/2 cup each of the shredded Parmesan Cheese and Mozzarella Cheese.  Mix well.

Spray the bottom of a 3 quart casserole or baking dish with vegetable spray.  Stuff the peppers with the meat mixture and place standing up in the dish.  Spoon sauce over the stuffed peppers until it starts to fall over the sides of the peppers.  You should have lots of sauce left over.

Bake for 55 minutes.  Top the stuffed peppers with the remaining mozzarella cheese and bake another 5 to 10 minutes until the cheese is melted.  Meanwhile, warm the remaining sauce to serve on the side along with the remaining Parmesan cheese.

Notes:

In my family these were always made with green bell peppers, probably because they were cheaper.  In fact, until I started cooking myself I didn't even know that bell peppers came in any other color.  So the first time I made them I used green bell peppers as pictured, but the next time I'm going with a rainbow of colors (any surprise there?).

Print

Other Information:

Source: My version of a recipe on southernfood.about.com/od/stuffedpepperrecipes

Times:
Preparation: 1:00
Bake: 1:00
Total: 2:30

Yield: 6 peppers
Servings: 6

Nutrition Facts per Serving:
841 Calories
51g Fat (54.1% calories from fat)
36g Protein
61g Carbohydrate
6g Dietary Fiber
166mg Cholesterol
1920mg Sodium.

Exchanges per Serving:
2 1/2 Grain(Starch)
4 Lean Meat
4 Vegetable
7 1/2 Fat
0 Other Carbohydrates.

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