While grocery shopping Tuesday, Victor spied a quite large red bell pepper. He picked it up and said “would you like stuffed peppers this week?” Naturally, I immediately sad “YES!”
As I have said before, there are certain things that just don’t have recipes – and stuffed peppers are one of those things. They’re peppers. You stuff them.
The filling can take on any number of regions simply based on ingredients on hand. Beef and pork, rice and beans, lentils… and spiced to your liking. They bake in the oven until the filling is heated through – or fully cooked in the case of a meat filling – and the pepper has softened. Covered at 350°F for about 30-45 minutes.
Last night’s gastronomic delight was a bit of a lean towards Sicily.
- Ground beef
- onion
- garlic
- bread crumbs
- egg
- oregano
- raisins
- pine nuts
- red pepper
- S&P
All mixed together and stuffed into a large pepper half with a bit of marinara sauce in the casserole dish and atop the filling.
A bit of pecorino romano and dinner was served!
Pine nuts and raisins are a classic Sicilian combination in savory dishes and work in any number of dishes. The sweet/savory combination just works.
Ans as a bonus, the peppers really were huge. We have lunch for today!