I know most people are familiar with Stuffed Peppers. Using ground meat or turkey and adding onion and rice is one of the ways I was accustomed to but most times the below recipe was one my Mom and Nana used. It was then and still today MY FAVORITE stuffed pepper recipe. :)
I have shared this recipe before and honestly all my neighbors make this now as an easy meatless meal. I am thanked over and over for suggesting it. Hope you decide to try it.. Enjoy! This recipe serves two. Double or even triple the recipe for your family. Happy Cooking,
Love, <3
M.J.
2 Green Peppers(hollowed out and washed)
1/2 stick butter or margarine
2 large stalks celery (chopped)
1 small onion
1/2 tsp. salt
1/2 to 3/4 cup grated Italian cheese
pinch pepper
1 egg slightly beaten
1/2 cup milk
1/2 loaf Italian Bread(regular bread can be used as well)
1 28 oz. can crushed tomatoes or 1 28 oz can Tomato Sauce
Saute onion and celery in butter until translucent and tender. Break bread into pieces. Add salt, pepper, cheese and milk. Work with hands until well blended..Fill peppers.
In a medium pot on low heat put 4 tsp.oil..Place peppers in pan and cook on low heat until bottoms are slightly browned..Add Tomatoes and cover pot slightly..Cook on medium heat for 1 1/2 hours or until peppers are tender..Serves two..I usually have a little stuffing mixture left so I make meatball size stuffing balls and add to sauce after it has cooked about 1/2 hour..Nice addition..Serve with salad and a few slices of Italian bread for dipping if you would like...
If using crushed tomatoes add
1 tsp. or 2 fresh basil leaves and 1 clove minced garlic..but if using sauce maybe just a pinch of salt and pepper if needed..Happy Baking and Cooking!
1/25/12
I have shared this recipe before and honestly all my neighbors make this now as an easy meatless meal. I am thanked over and over for suggesting it. Hope you decide to try it.. Enjoy! This recipe serves two. Double or even triple the recipe for your family. Happy Cooking,
Love, <3
M.J.
2 Green Peppers(hollowed out and washed)
1/2 stick butter or margarine
2 large stalks celery (chopped)
1 small onion
1/2 tsp. salt
1/2 to 3/4 cup grated Italian cheese
pinch pepper
1 egg slightly beaten
1/2 cup milk
1/2 loaf Italian Bread(regular bread can be used as well)
1 28 oz. can crushed tomatoes or 1 28 oz can Tomato Sauce
Saute onion and celery in butter until translucent and tender. Break bread into pieces. Add salt, pepper, cheese and milk. Work with hands until well blended..Fill peppers.
In a medium pot on low heat put 4 tsp.oil..Place peppers in pan and cook on low heat until bottoms are slightly browned..Add Tomatoes and cover pot slightly..Cook on medium heat for 1 1/2 hours or until peppers are tender..Serves two..I usually have a little stuffing mixture left so I make meatball size stuffing balls and add to sauce after it has cooked about 1/2 hour..Nice addition..Serve with salad and a few slices of Italian bread for dipping if you would like...
If using crushed tomatoes add
1 tsp. or 2 fresh basil leaves and 1 clove minced garlic..but if using sauce maybe just a pinch of salt and pepper if needed..Happy Baking and Cooking!
1/25/12
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