Stuffed Green Peppers

August 3, 2009 -Stuffed Green Peppers

NOTE: These peppers are steeped in a savory tomato sauce making them very tender and delicious. Served over a bed of rice, this dish is a meal in itself. Even if you don't like green peppers, after tasting these you may very well change your mind.

 

4 medium peppers, green or mixed yellow and red

 

1 pound ground chuck

¼ cup plain bread crumbs

¼ cup grated Parmesan cheese

2 cloves garlic, chopped

2 tablespoons fresh curly parsley, chopped

2 eggs

1 teaspoon salt

¼ teaspoon ground black pepper

1/3 cup Canola or mild olive oil

½ cup celery, chopped small

½ onion, chopped small

1 (15-ounce) can diced tomatoes, juice included

1 teaspoon sugar

½ teaspoon dried basil leaves

½ teaspoon salt

¼ teaspoon ground black pepper

¼ cup Kitchens Basics low-sodium chicken stock

1 (15-ounce) can tomato sauce

 

3 cups Minute Rice, prepared

parsley sprigs

1. Preheat oven to 350 degrees. Core peppers and cut each one in half. Remove seeds and ribs. Wash the peppers and set aside.

2. Mix the ground chuck, bread crumbs, cheese, garlic, parsley, eggs, salt, and pepper. Divide filling between the peppers, filling each half.

3. In large skillet over medium heat, brown the filled peppers in oil, turning once to brown, about 3 minutes on each side, being careful to keep filling intact. If all the peppers do not fit on the first browning, divide them until all are browned. Place peppers in a large deep baking dish; set aside.

4. Using the same skillet, brown the celery and onion until slightly golden, about 4 to 5 minutes, adding more oil if needed. Add the tomatoes, sugar, basil, salt and pepper. Simmer about 5 minutes. Add the chicken stock; stir until blended. Remove from heat and pour sauce over peppers in baking dish.

5. Cover with foil and bake 30 minutes. Prepare rice according to package directions. Remove peppers when hot and bubbly and arrange over the rice on a large platter. Garnish with parsley sprigs. Serves 8.