Stuffed Bell Peppers
by Jenifer McDill
(Morgan City, LA.)
I grew up with my ma-maw and mother making stuff bell peppers. After I left home I wanted to make me some one night, but I didn't have the recipe. How hard could this be, I thought. I was sure I had gotten everything right but when I removed the peppers from the oven I realized I forgot to precook the meat! The peppers were a greasy mess and I was determined to create a great bell pepper recipe after that.
INGREDIENTS5 Medium sized bell peppers
1 lb. ground meat
3 tbsp. olive oil
1 medium onion finely chopped
3 cloves garlic finely chopped
1/2 stick of celery finely chopped
3/4 cup of Italian seasoned bread crumbs
1 egg beaten
3 tsp. chopped parsley
3 tbsp of Parmesan cheese
4 strips of cooked bacon chopped
1/2 tsp. Salt and pepper (each)
1/2 cup of tomato sauce
Cut tops from pepper, finely chop tops for meat mixture.
Wash peppers. Drain upside down.
Brown meat in oil over medium heat.
Add chopped pepper tops, onion, garlic, and celery.
Cook until meat is browned and vegetables are tender.
In a medium mixing bowl, combine meat mixture, bread crumbs, egg, 2 tsp of the parsley, cheese, bacon, salt, and pepper.
Fill washed pepper bottoms with this mixture. Top each stuffed bell pepper with tomato sauce.
In a deep baking pan, very carefully stand peppers upright side by side.
Add water to fill 1/2 up the standing bell peppers.
Cover loosely with aluminum foil.
Bake in 375 degree oven for 50 to 60 minutes.
Garnish with left over parsley.