Amanda & Friends' Cookbook Category Cook Back Next
 

Stuffed Peppers

Cook: Glori Mulligan

2 peppers (fun to use a red & green bell) large *
1 small chopped onion
Fresh cilantro and parsley chopped
Salt & pepper
1 teaspoon paprika
1pd ground veal
1/2 cup of boiled rice
1 can of tomato sauce

* That's capsicums for our Australian cooks :-) Ed.

Slice tops of peppers and scoop out insides. Mix all ingredients in a bowl well. Spoon mixture into peppers firmly and place tops on peppers. Put in a baking dish or pan that has sides to support the peppers so they will no fall onto their side. Pour can of tomato sauce and bake for 45 min in 350o oven.
I usually double this recipe and cook three large peppers of assorted colors, green, yellow, and red for variety, using two cans of sauce. They look so pretty that you want to take a picture of them!

For a vegetarian version, replace the veal with one can of beans: red, pinto, black, navy, or Italian white (not drained completely) and half a can of corn. You can parboil the peppers on top of stove or in the microwave to soften them as you will only need to cook this version in the oven for 30 minutes.

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