Grandma Perris Stuffed Peppers Recipes

GRANDMA PERRI'S STUFFED PEPPERS

Steps:

• Slice tops off peppers, seed and set aside.
• Meanwhile, slowly heat olive oil in large Dutch oven, then add onion and let brown.
• While onion browns, mix together ground meat, salt and pepper to taste, garlic, parsley, basil, cheese, eggs, and breadcrumbs. Mix lightly; do not overwork. Divide meat mixture into six portions, gently roll and stuff into peppers.
• When onion is brown, add peppers and brown on all sides. After browning, stand peppers upright and pour marinara sauce over them. Simmer for 1 hour on the stove top. When almost done, remove lid and cut each pepper in half lengthwise, then continue cooking until done.
• Serve each pepper with some sauce spooned on top and sprinkled with some grated cheese.

STUFFED BABY PEPPERS

Steps:

• Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
• In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
• In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.
• Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
• Arrange the peppers on a platter and serve.

AMANDA'S STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
• In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish.
• Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
• Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
• In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of peppers.

GRANDMA'S STUFFED PEPPERS

Steps:

• Preheat oven to 350.
• Mix first 8 ingredients well.
• Cut green peppers in to quarters (or thirds - depending on size of peppers).
• Fill cut peppers with the meat mixture.
• In a dutch oven, mix the tomato soup, tomato sauce and stewed tomatoes.
• Add the additional 1/2 cup of water
• Arrainge filled pepper in the bottom of the pan.
• Spoon sauce over pepper.
• Cover and back foe 2 hours.

CHEF JOHN'S STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
• Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
• Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
• Pour sauce mixture into a 9x13-inch baking dish and set aside.
• Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
• Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
• Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.