Tuesday, May 13, 2008

N'Awlins Stuffed Bell Peppers

There's something about stuffing a veggie that makes you feel good about what you're putting in your mouth. Also, there's the convenience factor; tasty food, a meat, veggie and starch all together in an appetizing package. Great for people on the go. Great for a lighter summertime meal. Just great to put in your mouth.

N'Awlins Stuffed Bell Peppers -

Cook 1-1/2 cups long grain white rice and set aside to cool.

Cut 5 bell peppers in half, clean out seeds and stem. Par boil (boil for 2 to 3 minutes) in salted water. Remove from water with a slotted spoon and drain on paper towels.

Brown 1 lb. of lean ground beef.

One beef begins to brown, add 1 medium onion finely chopped and 2 cloves minced garlic, salt and freshly ground black pepper.

Once ground beef is completely browned, add 2 tablespoons of finely chopped Italian parsley and blend.

Add one cup of Italian bread crumbs and blend.

Add 1/2 cup freshly grated Parmigiana Reggiano and 1/2 cup Pecorino Romano cheese and blend.

Add the cooked rice and drizzle with extra virgin of olive oil and mix well into meat mixture.

Generously spoon the meat/rice mixture into the bell pepper shells. You want a round dome over the top. Place the stuffed peppers in a 9x13 baking pan.

Sprinkle a mixture of freshly grated Parmigiana Reggiano and Pecorino Romano cheese over the top of the peppers.

Lightly sprinkle a scant amount of Italian bread crumbs over the tops of the peppers.

Now add a REALLY thin pat of butter on the top of the cheese and bread crumbs because you can! I wish you could smell this...I could stop now without even baking these suckers!

Add water to the bottom of the pan, just enough to cover the bottom and bake in a preheated 350 degree oven for 20 to 25 minutes.

Remove from oven and let cool for about 5 minutes before serving if you can wait that long.

Now that's what I'm talking about!


Lori said...

Mmm...I can just smell the ground beef cooking. I don't think I've ever had stuffed peppers before. These look delicious! I'll have to give them a try.

gunnypink said...

So glad you are back, Katherine.
I have been missing you, and going through the beginning stages of withdrawal.
BTW: Do you have a recipe for Mississippi mud?

Katherine Aucoin said...


Let me know how you like them!

Katherine Aucoin said...


Are you looking for Mississippi pie or cake? I know I have a recipe for both around somewhere!

gunnypink said...

When I was stationed in Biloxi, we used to go to a restaurant named "Bernies", not sure if it was in Biloxi or Gulfport.

They served an awesome, out of this world dessert called "Mississippi Mud". Was it a cake? Was it a supersized, superpowered brownie? Was it??

Hmmm, I guess I never questioned what it was, just loved running my taste buds over it and washing it down with a hot cup of coffee.

Have not been able to find any thing close to it, even tho restaurants advertise mississippi mud.

Mi crooked letter, crooked letter i crooked letter, crooked letter i, hump back hump back i mississippi flowing down to new orleans.

Blessings on ya darling.

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