More Seasonal Cooking: Stuffed Peppers

In keeping with the theme of enjoying foods at their peak, here is another recipe using bell peppers.  peppersTo stay with the seasons, I use red peppers more so in the summer and early fall and I use green peppers the rest of the year.  A good deal of stuffed pepper recipes incorporate rice in the mixture, to hold it together or make the dish go further.  Mr. Cheese likes this one in particular, since it provides more protein and vegetable than carb load.  For those who must have more carbs, this is also delicious with a side of saffron rice or couscous.    

Stuffed Peppers 

  • 1 Tbsp. olive oil
  • 1/2 cup mushrooms, small dice
  • 1 sweet onion, small dice
  • 2 Tbsp. minced garlic
  • 1 1/2 lbs. lean ground beef
  • 1 large egg 
  • 2 Tbsp. fresh parsley, chopped
  • 1/2 tsp. thyme
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • salt & pepper to taste
  • 6 small bell peppers
  • 2 cups marinara
  • 1/2 cup grated Parmesan cheese

How to Make It! 

In a small frying pan, heat the olive oil over medium heat and saute’ the mushrooms, onion and garlic until the onion is transparent.  In a large bowl, combine the ground beef, onion, mushrooms, garlic, egg and seasonings.      stuffed pepper mixture

 

Cut the tops off the peppers and remove the core and seeds from inside.  Rub the inside of each pepper with olive oil and fill with equal amounts of meat, about  3/4 full.  Place the peppers in a casserole dish and pour the marinara over the peppers, then sprinkle with Parmesan cheese.  Cover the peppers with foil and bake at 350 degrees for 40 minutes.  Remove the foil and bake for an additional 20 minutes or until the beef is cooked through.  Serves 6. 

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About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
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