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By Anthony Salemme, chef
Harvest time is upon us and a great way to use up some vegetable is to stuff them.
4 large red bell peppers
1 medium onion, finely chopped
1 lb. ground beef
4 Roma tomatoes, chopped
1 teaspoon sugar
salt and pepper
1 cup tomato juice
2 Tablespoons tomato paste
2/3 cup olive oil
½ cup white rice
5 Tablespoons parsley, chopped fine
2 Tablespoons fresh mint, finely chopped
4 Tablespoons butter
Slice off the tops of the peppers and remove all the seeds. Brush the inside and outside with olive oil. Sprinkle the tomatoes with salt and pepper, let sit for 15 minutes.
Next add remaining olive oil to a sauté pan along with the onion and the ground beef, breaking up the beef with a spoon, cook for 15 minutes.
In a blender add the tomatoes, tomato juice and sugar. Puree until smooth the add to ground beef mixture along with the rice, parsley and mint.
Strain the beef mixture but reserve the liquid.
Fill the peppers 2/3 full top each with a Tablespoon of butter and put the pepper tops back on.
Place the peppers in a baking pan and pour the reserved liquid around them.
Try to keep the peppers standing up so the filling doesn’t fall out. You could join them together with toothpicks.
Bake at 350 F. for 1 ½ hours.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com