My Mother used to make this for us when I was little and everyone in my family loved it. It’s very tasty! This can be made as a meal in itself, served with a salad and some Italian bread to dunk in the sauce or it can be one of several dishes served at a holiday meal. Enjoy!!
ITALIAN STUFFED PEPPERS
8 Bell Peppers
SAUCE
2 Tbsp Olive oil
2 Large cloves chopped garlic
1 Can Tomato paste plus 2 cans water (using same size can)
1 Large can Italian style diced tomatoes
Salt & Pepper to taste
FILLING
3 Tbsp Olive oil
1 Large onion, diced
2 Large clove minced garlic
1 lb Ground chuck
1 1/2 Cups Minute Rice cooked as directed
1 Cup grated Imported Romano cheese
1/2 Cup cooked sauce (from above)
Salt & Pepper to taste
Cut out stems of bell peppers carefully. Clean out seeds. (save stems).
Prepare Sauce: Saute garlic in oil until opaque. Add tomato paste. Blend with water stirring well and cook about 3 minutes. Add diced tomatoes and salt and pepper. Simmer 1 hour stirring occasionally.
Prepare Filling: Heat oil in a large Dutch oven or deep skillet. Saute onion and garlic until transparent. Add meat, breaking up with fork and turning frequently. Cook until brown and redness leaves. Drain grease. Add the cooked rice, grated cheese, salt, pepper and 1/2 cup of the cooked sauce. Combine and mix well. Stuff the peppers with the meat and rice mixture and replace the stems.
Place peppers in a large deep pot in an up-right position. Pour remaining sauce over peppers. Steam covered on low heat until peppers are cooked, but still firm, about 1 hour. Baste peppers occasionally with the sauce while cooking.
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