Tom's 70th birthday

Tom's 70th birthday
50 years of marriage this year September 2017

Thursday, August 9, 2012

STUFFED PEPPERS



One of my husband’s favorites is Stuffed Peppers.  He loves cabbage rolls but gets a reaction to the cabbage and sauerkraut.  So I thought I’d share this very special recipe with you as well.  With the abundance of green peppers in the summer, it makes it easy and inexpensive to make.

Ingredients:
4 large green bell peppers
Long grain white or brown rice, pre-made and set aside
1 ½ # lean ground round
1# hot breakfast sausage
1 egg
6 baby carrots chopped
1 large onion chopped
4 celery ribs with leaves, chopped
½ stick butter
2 – 15 oz. cans tomato sauce
1 – 15 ounce diced tomatoes
Garlic salt and black pepper

Make the rice of choice and set aside.  I make white or brown long grain rice.  Two cups of water with 1 cup rice.  Prepare as directed and set aside.
Saute` onions, carrots, and celery in butter until they  are softened and translucent.  In a large bowl, place the ground beef and hot breakfast sausage along with 1 egg.   Add about 1 heaping tsp. of garlic salt and 1 tsp. black pepper.  Mix well.  Then add the sautéed vegetables and rice and make sure everything is combined evenly.
Cut the peppers in half (across the stem).  Remove stem and with a spoon scrape out all the seeds and membrane.  In a large pot, put enough water to bring to a boil and you want to parboil the peppers until they are blanched.  Drain water and add cold water to cool down.  Drain again.
Now you need to spread some tomato sauce on the bottom of your small roaster or 9 x 13 baking dish.  Fill each pepper half with a generous amount of filling.  Place side by side in pan and if need be make two layers.  Pour all the remaining tomato sauce on top evenly as well as the can of diced tomatoes.  Sprinkle enough  garlic salt and black pepper to season. 
(Ready to put in oven)

Place in a 350 degree oven without the lid for 1 and ½ hours.   Place the lid on top and continue to bake for an additional hour.  At this time turn the oven down to 325 degrees.  Re-cover the pan and bake for an additional hour and a half.   Turn oven down to warm until you are ready to serve.
The longer and slower you bake it the better the flavors will blend.  The hot breakfast sausage adds a little zip to the flavor.   If you prefer, you can use just plain sausage.
 Serve with a salad and enjoy!!


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