Grandma's Stuffed Peppers

"Amounts of ingredients will vary based on the number of peppers you want. If making closer to 10 peppers, use 2 8-oz bags of mozzarella cheese and 2 jars of pasta sauce."
 
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photo by Gandalf The White photo by Gandalf The White
photo by Gandalf The White
Ready In:
3hrs 30mins
Ingredients:
13
Yields:
6 peppers
Serves:
6-10
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Clean peppers thoroughly inside and out.
  • Mix by hand all ingredients except for the pasta sauce and the mozzarella cheese. If, after adding can of tomatoes mixture still feels too "wet", add more rice until the consistency is a little more solid. More Parmesan cheese may be added if wanted.
  • Boil peppers in a large pot of water for about five minutes or until soft. place inside your baking/casserole dish when each is finished. Open jar of pasta sauce and add one full tablespoon inside each pepper. I like to use Prego.
  • Using a clean tablespoon, add stuffing mix by spoonful until each pepper is completely full, be careful not to break them.
  • Dump the rest of the pasta sauce into the baking/casserole dish to cover the bottom of the peppers. Add a small amount of water to the jar, swish around and add to pan.
  • After about 2 1/2 hours, remove peppers from oven and top with mozzarella cheese. Return to oven for another half hour or until cheese melts.

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Reviews

  1. Reviewed for PAC Fall 2011. "Stuffed Peppers" is a familiar recipe throughout the eastern Mediterranean and Middle East, but Syrian cuisine is renowned for its subtle flavor and execution. I made the "smaller" version of this recipe, 6 peppers, and it was wonderful. Clearly, the ingredients go back to a simpler, slower time ... and the flavor in the pepper and in the stuffing reflects that time and care. We had 2 peppers left over, which made a great lunch the next day.<br/><br/>This is an easy recipe and most of the cooking time is unattended, so it really is a simple, elegant, flavorful recipe. Thank you for posting!
     
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RECIPE SUBMITTED BY

I love food, however, I was recently diagnosed with a catastrophic autoimmune-induced attack, which caused kidney disease at 33 years old. I spent 5 weeks in the hospital. At their lowest, my kidneys were 80% full of blood clots and down to 20% functioning capacity, but have improved to about 40%...a major victory! After eating whatever I wanted for 33 years, I've suddenly found myself limited to 50g of protein a day, on top of restrictions of 2,000 mg daily of sodium and potassium and under 1,000 mg of phosphorus (AKA "the big four") on top of maintaining a Coumadin diet (little to no vitamin K). Because I'm not diabetic, I don't have as many restrictions on the foods I can eat, like a diabetic would. There is no "golden diet" that one can simply jump on, straight out of the hospital, and it caused a lot of frustration. My first trip to the grocery store actually made me cry. So, I have learned to compare brands of items and read every label. Yes, shopping has become a two-plus hour process while I'm learning, and it's only temporary but necessary. It's taken a few weeks, but my taste for salt is diminishing. The trick is to use other seasonings to trick the brain into forgetting about the salt. As I come up with recipes suitable for a kidney diet, I will share them here. Hopefully, they can be of use to fellow kidney patients. I will always try to mention the brand names of the items I use, as they most likely have low "big four" numbers. My advice for newly diagnosed kidney patients is to invest in a good set of measuring cups, measuring spoons, and a scale. Personally, I use an Escali Mercado stainless steel scale I purchased on Amazon. I use it for every meal and remember: always weigh your meats BEFORE cooking them!
 
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