Traditions

Stuffed peppers – leftover recreated

This is another one of those keep it simple- but use up the left over rice and spaghetti sauce from nites before. So simple- so good and a bit fun to eat! This really brings back childhood memories of mom and summer dinners on the Virginia farm.

  • One large bell pepper per person served pictured green but red make a sweeter choice. One pound meat makes four.
  • 1 pound raw Ground meat- i used sweet Italian pork and ground beef mixed
  • Two cups cooked rice any variety
  • I can chopped tomatoes ( stewed or fire roasted- staple I always have on hand)
  • Chopped small onion
  • Chopped bell peppers i keep a bag in freezer pre chopped also used tidbits from stuffer peppers
  • 1 egg
  • 1/2 cup italian bread crumbs
  • 1 Tbs worshishire sauce
  • Tbs dijon mustard
  • Tsp minced garlic
  • S and p to taste
  • 1/2 tsp seasoned salt opt
  • Chopped sweet basil and oregano to taste

When you buy your peppers look for uniformed and able to stand up in a pan.

The fun is having them a individual serves.

Prep peppers – wash – top – seed- then make small slices at base to drain while cooking. You don’t want cups of soggy meat when you eat them.

Mix all ingredients to form a meatloaf with rice.

As you see I finely chop my veggies.

Top each pepper with sauce or ketchup if no sauce is to be had.

Stuff each pepper equally coming a bit over the top and cook in a glass dish standing in uniform. I made four large ones in a 8 x 8 glass Pyrex.

375 for 45 min.

Serve hot- great next day microwave lunch too! Or slice for meatloaf sandwich!

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