Wednesday, 13 February 2013

Stuffed Peppers


When I was a child growing up on Greenwood Ave. my mother would often make stuffed peppers. Back in the 70's there were never any red, yellow or orange peppers these were always in green,  stuffed with ground beef and rice and topped with tomato sauce. I have decided to add some extra vegetables and some Italian flavours to these as they can be quite bland. You can pre-cook the peppers if you want them very soft or just fill them uncooked for a pepper that retains it shape and still has a bit of texture.

You will need:
  • 6 peppers any colour - tops and seeds removed
  • 1 - 1 1/2 cups cooked rice (1/2 cup uncooked in 1 cup water for 20 minutes on low)
  • 1/2 onion
  • 1 small carrot
  • 1 small leek
  • 3 brocoflower flowerettes- 1 cup chopped
  • 1/2 cup chopped cabbage
  • 2 cloves garlic
  • 1/4 pound ground beef
  • 1/4 pound ground Italian sausages (hot or mild whichever you prefer!)
  • salt and pepper
  • 1 tbsp Italian Seasonings
Sauce (make this amount for each dish of  3 peppers)
  • 2 small 14 oz can of crushed tomatoes 
  • 2 tbsp dry Italian seasonings 
  • 2 tbsp fresh parsley
  • 2 tbsp fresh basil
  • 2 spring onion
  • salt/pepper to taste
  • aged balsamic vinegar to serve

1. wash and cut peppers. I prepare two dishes 3 peppers to eat for one meal and 3 to freeze for another day. Slice off lids and remove seeds and veins. Slice off a piece of pepper from the bottom so they will sit flat in your dish. Do not throw these bits away. Chop and add to your filling.

2. In a food processor add your favourite vegetables to add flavour to the filling. Add onion, carrot, leek, broccoflower, cabbage and garlic. If you like other vegetables feel free to interchange what you like.

3. In a large pan on high heat saute ground sausage and beef until water has evaporated and the meat has been browned. Add a generous sprinkling of salt and pepper and 1 tbsp Italian Seasoning.

4. Add the processed vegetables and any extra bits of chopped peppers you have. If you prefer you can also add the peppers to the processor to make them very fine. This is especially good if you have a picky family and you are trying to hide the vegetables just to get them in them! Cook 5-10 minutes until water from veggies has evaporated and they are softened.

5. cook your rice or if already cook set aside for assembly.

6. Prepare sauce by chopping parsley, basil, spring onion and adding to crushed can of tomatoes or add a can of diced tomatoes and all above ingredients along with 1 tbsp Italian seasoning to a blender or food processor until you have your sauce. Add 1/2 tsp salt and 1/2 tsp pepper and set aside.

7. In a bowl add ground meat and vegetables and rice. Mix until incorporated.

8. Heat oven to 375 degrees F. Stuff peppers and put lids back on top. Place 3 in a baking dish and cover with half the sauce or bake all together to serve a larger crowd. Cover with lid and bake for 45 minutes with the lid on and 30 minutes with the lid off.

9. serve peppers with extra sauce and a drizzle of aged balsamic vinegar.


1. wash and cut peppers. I prepare two dishes 3 peppers to eat for one meal and 3 to freeze for another day. Slice off lids and remove seeds and veins. Slice off a piece of pepper from the bottom so they will sit flat in your dish. Do not throw these bits away. Chop and add to your filling.

2. In a food processor add your favourite vegetables to add flavour to the filling. Add onion, carrot, leek, broccoflower, cabbage and garlic. If you like other vegetables feel free to interchange what you like.

3. In a large pan on high heat saute ground sausage and beef until water has evaporated and the meat has been browned. Add a generous sprinkling of salt and pepper and 1 tbsp Italian Seasoning.



4. Add the processed vegetables and any extra bits of chopped peppers you have. If you prefer you can also add the peppers to the processor to make them very fine. This is especially good if you have a picky family and you are trying to hide the vegetables just to get them to eat them!
 Cook 5-10 minutes until water from veggies has evaporated and they are softened.

5. cook your rice or if already cook set aside for assembly.



6. Prepare sauce by chopping parsley, basil, spring onion and adding to crushed can of tomatoes or add a can of diced tomatoes and all above ingredients along with 1 tbsp Italian seasoning to a blender or food processor until you have your sauce. Add 1/2 tsp salt and 1/2 tsp pepper and set aside.


7. In a bowl add ground meat and vegetables and rice. Mix until incorporated.



8. Heat oven to 375 degrees F. Stuff peppers and put lids back on top. Place 3 in a baking dish and cover with half the sauce or bake all together to serve a larger crowd. Cover with lid and bake for 45 minutes with the lid on and 30 minutes with the lid off.



9. serve peppers with extra sauce and a drizzle of aged balsamic vinegar.













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