Cassie was gracious enough to pass along another family recipe for stuffed green peppers. This favorite recipe of hers that conjures up family memories was one she was eager to share to impart part of her upbringing with me. As I mentioned in my last post, recipes allow you with a degree of accuracy reproduce a dish over and over again and are a like passing along recorded history from one to another. Interestingly enough sometimes recipes aren’t repeatable due to unforeseen circumstances. In my case, finding good green peppers was just not possible right now. At best the grocery had beat up and bruised green peppers, some with black stems, others with noticable gashes or cracks from drying up. It was a sad state of affairs. Orange and Yellow peppers were in abundance and in great shape, so they dominated my pepper pickings. The recipe for stuff peppers takes some effort but is well worth the effort put into them.
6 green peppers
1 tbsp butter
1 tbsp olive oil
1/2 c chopped onion
1/2 c chopped celery
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 clove garlic, crushed
1 tsp oregano
1/2 tsp basil
2 teaspoons salt, divided
1/2 tsp ground black pepper, divided
1 egg, lightly beaten
1 1/2 tsp Worcestershire sauce
1 1/2 lbs ground beef
1 1/2 cups cooked long grain rice
3/4 c shredded cheddar cheese
1 pot, big enough to fit the peppers
1 pot, big enough to cook the rice
1 12″ skillet or larger
1 baking dish, big enough to fit the peppers
1 mixing bowl
Cut the tops off peppers; remove the seeds and membranes. Chop the edible part of tops and set aside. Rinse the peppers under cold water and then place them in large pot covered with salted water. Bring everything to a boil and then reduce the heat, cover, and simmer for about 5 minutes or until the peppers are tender. Drain the peppers and set aside.
Cook the rice in a separate pot until it is fully cooked through.
Heat the olive oil and butter in the skillet over medium heat until hot. Sauté the chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until the vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon of salt, and 1/4 teaspoon of the ground black pepper. Simmer the ingredients for about 10 minutes.
In a bowl, combine the egg with the remaining 1 teaspoon of salt and 1/4 teaspoon of ground black pepper, and Worcestershire sauce. Gently stir the mixture to blend; add the ground beef, cooked rice, and 1 cup of the tomato mixture. Mix everything well together.
Stuff the peppers with the meat mixture and place in the baking dish. Pour the remaining tomato mixture over the stuffed peppers.
Bake the peppers at 350° for 55 to 65 minutes. Top the stuffed peppers with cheddar cheese just before they are done and then bake until the cheese is melted.