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, sa...