Stuffed Peppers
People always joke that when you visit New Orleans your vegetable intake will be limited to the curly parsley decorating your plate or the pickled okra bobbing about in your Bloody Mary. Depending on how you choose to spend your time here, that could very well be true. But as the locals can tell you, there are plenty of beautiful, fresh vegetables to be had in these parts all year long. That’s one of the many fringe benefits of living in a subtropical environment. And because we have a great variety of veggies with extended growing seasons, we have devised many wonderful ways to enjoy them. One of my favorite ways to prepare any vegetable that can hold its shape long enough to get from a cooking source to a fork and then into my mouth, is to stuff it. I love to stuff vegetables with meat and/or shellfish and bake them until the vegetable shells are fork-tender and the stuffing is creamy in the center and slightly crunchy and light, golden brown on top. Mirlitons are by far my favorite with portobellos and button mushrooms running close behind. But probably one of the easiest veggies to prepare in this fashion is a sweet bell pepper. Its plump shape and hollow inside beg for stuffing. If you’re searching for a new weeknight supper fix, look no further than these fast and flavorful Stuffed Peppers. They won’t disappoint.
Stuffed Peppers Recipe
Print Recipe
4 large green bell peppers
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1/4 cup thinly sliced green onions
2 large garlic cloves, minced
1 pound ground beef
1/2 pound sweet Italian sausage, casings removed
1 14.5-ounce can petite diced tomatoes
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 cup Italian bread crumbs, plus more for baking
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
2 teaspoons Lea & Perrins (Worcestershire sauce)
Salt and pepper
1 egg, lightly beaten
2 tablespoons butter
Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Meanwhile, slice peppers in half lengthwise and carefully remove seeds and white pulp. Parboil for 3 minutes. Remove to a paper towel lined baking dish to drain. In a large sauté pan, heat oil over medium-high heat. Add onions, green onions and garlic and cook, stirring frequently, until tender. Add ground beef and sausage and cook, breaking up the meat with a potato masher or the side of a spoon, until golden brown, 12-15 minutes. Stir in tomatoes (with juice), oregano, basil, thyme and garlic powder. Reduce heat to a simmer and cook, stirring occasionally, for 20 minutes. Remove from heat and stir in bread crumbs, Parmesan cheese, parsley and Lea & Perrins. Season to taste with salt and pepper. Stir in beaten egg. Remove paper towels from baking dish, arrange peppers in a single layer and spoon mixture evenly into pepper shells. Sprinkle bread crumbs on top and dot with butter. Bake until peppers are tender and topping is golden brown, 25-30 minutes. Makes 4 small or 8 large servings.
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