Stuffed Peppers

“Mary D has always made stuffed peppers which have a sought after taste. That unique taste has been captured by her son Bob in this recipe after their talk about ingredients and baking procedure.”

4 large or 6 medium Green Bell Peppers.
(Garden picked are best-otherwise buy the freshest you can find-thin shells compliment the stuffing.)
7 slices all natural white bread (Fresh Fields bakery)
1 lb. 90%  all natural lean ground sirloin
2 eggs
1/2 tsp. black pepper (level)
1 tsp. salt (level)
1 1/2 tsp parmesan or pecorino grated cheese (level)
1 tsp. parsley finely cut (fresh is best)
1 medium clove garlic, finely chopped
2 ounces milk (1/4 c.)
6 ounces Hunt seasoned tomato sauce
3 ounces water
olive oil

Remove crust edge of the bread slices (do not use; cut white part into 1/2″ square pieces; set aside)
Brown the ground sirloin in a frying pan and break into very small pieces as it browns; drain off meat fat and discard; set aside.
Wash peppers well. Cut through the top in a circle and discard that section as well as the core: set aside.
Take the white bread pieces and place in a mixing container.
Beat eggs and add salt, pepper, grated cheese, garlic and milk. Stir in browned sirloin and then pour over the bread pieces and mix thoroughly.
Stuff peppers with mixed ingredients to 1/2″ from top of pepper opening.
Preheat oven to 350 degrees.
Prepare a roast pan with about 1/8″of olive oil on the bottom; lay the stuffed peppers in pan on their side.
Cook for 1 hour (uncovered) turning the peppers every 15 minutes to prevent blackening the pepper shells.
After 1 hour, add sauce and water and cook for 20 more minutes.
Peppers done; eat with thanksgiving to God.
Recipe from Mary D.


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