Brenda's Real Sicilian Stuffed Bell Peppers

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READY IN: 1hr 50mins
SERVES: 4-6
YIELD: 6 peppers
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and slice off the top of the peppers, making a cap. Reserve tops. Remove internal membranes and seeds.
  • Place peppers, open side up in medium roaster or deep baking dish. There must be room for the rest of the ingredients.
  • Blend gently with a fork, meat, egg, breadcrumbs, parmesan cheese, green onions, 1/2 of the salt and 1/2 of the pepper or to taste.
  • In bottom of pepper, place a piece of mozzarella and a few pieces of onion.
  • Stuff the peppers with meat mixture and replace cap on each.
  • Note: if you have extra meat you can roll them into little meat balls to place on top of peppers.
  • Sprinkle the rest of the onion, potatoes, garlic, olives, mushrooms, on top of peppers. (also extra meatballs if you have any.).
  • Spoon tomatoes, with thier juice, over it all.
  • Season top with basil and remaining salt and pepper or to taste.
  • Cover and place in 350 F oven for 45 minutes.
  • Uncover and bake for another 45 minutes, keeping an eye on the liquid. You may have to add a little water if it appears to be too dry.
  • Try to move the veggies away from the edges once in a while so that they don't stick to the sides.
  • Plate and serve with a crusty bread.
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