A trip back to childhood

This recipe takes me back to reminds me of my Grandparent's kitchen in Southern Ontario when I was a kid.  It's a great hearty recipe full of flavour.  Even if kids don't like to eat the pepper itself, there is enough great flavour seeped into the meat for them.

Stuffed Red Peppers and Tomatos
Ingredients
  • 3 large red bell pepper
  • 3 large beefsteak tomatos
  • 3/4 pound ground chuck
  • 1/2 pound ground pork
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh oregano, minced
  • 1 teaspoon fresh thyme
  • salt and pepper
  • 2 teaspoons beef bouillion granules
  • 2 cups cooked rice
  • 1 cup diced tomatoes
  • 1 tablespoon worcestershire sauce
  • 1 cup hot water
  • parmigiano reggiano
Directions
Preheat oven to 350 degrees F.
Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.  Cut the tops off the tomatos and scoop out the inside.
Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, herbs and seasoning together. Saute until onions become translucent. Drain the fat off.  Add the rice, tomatos and worcestershire sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers, top with cheese. Bake for an additional 10 to 15 minutes.

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