Rhena's Stuffed Bell Peppers
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Serves:
-
4-8
ingredients
- 4 bell peppers, large
- 3 tablespoons vegetable oil
- 1 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup green bell pepper, chopped
- 1 1⁄2 lbs lean ground beef
- 2 eggplants, medium-size, peeled and chopped
- salt, to taste
- cayenne, to taste
- breadcrumbs, fine dried
- parmesan cheese, Grated
directions
- Slice the bell peppers in half lengthwise, remove the seeds, rinse under cool water and set aside. Heat the oil in a large saucepan over medium heat. Add the onions, celery and chopped bell peppers and cook, stirring, until soft and lightly golden, 6 to 8 minutes.
- Add the ground beef and cook, stirring, until the beef is brown and all pink has disappeared. Add the eggplant, season with salt and cayenne, reduce the heat to medium-low and cook, covered, for 30 to 40 minutes, stirring occasionally and mashing the eggplant with a fork as it cooks. The eggplant should be quite soft. If the mixture becomes dry, add a little water from time to time to keep it moist. Remove from the heat, then add enough bread crumbs to bind the mixture slightly. Cool the mixture for about 10 minutes.
- Fill the bell pepper halves with equal portions of the mixture and sprinkle with the Parmesan cheese. Place the filled peppers in the bottom of a shallow baking pan and add just enough water to cover the bottom of the pan. Bake at 350 degrees for about 30 minutes.
- If you like the peppers to be a little softer, blanch the bell peppers (before filling) in boiling water for about 30 seconds, just enough to soften them up.
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RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>