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Stove-Top Stuffed Peppers March 19, 2011

Filed under: Rachael Ray — kariryerson @ 9:02 am
This recipe came from Rachael Ray’s: 30-Minute Comfort Foods but it was in no way a 30 minute meal! It took me closer to 45 when it was all said and done and as the picture shows it made WAY too much stuffing. I found the small amount of peas didn’t add much to the dish but overall I really did enjoy it.
Ingredients:

Quick Tomato Sauce
  • 6 cloves garlic, minced
  • 1/2 tsp crushed red pepper
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp chopped fresh oregano or 1 teaspoon dried (I used fresh)
  • 15 oz can low salt beef broth
  • 3 oz tomato paste
  • 28 oz can crushed tomatoes
  • 10-12 fresh basil leaves, chopped
  • Handful chopped fresh flat leaf parsley
For the stuffed peppers:
  • 1 cup short grain rice
  • 6-7 medium bell peppers, red/green or 3 of each
  • 1 1/2 pounds ground beef, pork, and veal mix (I only had beef)
  • 2 tbsp extra-virgin olive oil
  • 1 bell pepper, chopped
  • 1 medium onion, chopped
  • 1 cup quick tomato sauce
  • 1/2 cup frozen peas
  • 6 oz fresh mozzarella, diced
  • Salt and freshly ground black pepper, to taste

Directions:

Put 2 pots of salted water on the stove to boil before you begin this recipe – 1 small pot with 2 cups water and 1 large pot with 4 cups water.

In a saucepot over medium heat, saute garlic and crushed red peppers in olive oil for 1 to 2 minutes to begin sauce. dd remaining ingredients, bring to a bubble, reduce heat, and let simmer over low heat.

Add rice to small pot or boiling, salted water. Cover, reduce heat, and simmer 20 minutes.

Cut tops off peppers and scoop out seeds. Cut an X in the bottom of each pepper. Place pepper in large pot of boiling, salted water, cover, reduce heat, and simmer 10 minutes. Remove peppers and drain upside down on paper towels.

In a skillet over medium-high heat, brown ground meat in olive oil. Add bell pepper and onion, cover, and cook five minutes, stirring occasionally. Reduce heat to low. When rice is done, add to meat and stir in 1 cup of sauce, peas , mozzarella, and salt and pepper to taste. Remove filling from heat. Place the pot you emptied after cooking the peppers back on the stove over low hear. Cover the bottom of the pot with a layer of sauce. Stuff peppers with filling and place upright in sauce in top Top each pepper with a little extra sauce and cover to keep warm until ready to serve.

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