Stuffed Peppers fall into a category of my favorite childhood meals. I love them. Not only they taste great but they remind of summers spent at my grandmother's like many dishes I shared with you over the years. Some of the most precious memories were cooked in that kitchen.
Sweetened tomato sauce with sugar was the best, as kids we'd loaded the sauce with tablespoons of sugar to make it super sweet and I wouldn't have it any other way, even now I add a little honey to the sauce. Addresses change but memories, they stay the same.
Stuffed Peppers with Ground Pork and Rice in Tomato Sauce(about 6 servings)
1pound, (454 grams) ground pork (you can also use a mix of chicken and beef, or chicken and pork)
1 packed cup (about 200 grams) cooked rice
3 garlic cloves, pressed
1 medium to large onion, diced, about 1cup
1/4tsp red paprika
3tbl parsley, chopped
1/4cup Parmesan cheese
6 Medium size peppers
1/2 cup Mozzarella Cheese- topping
4 cups plain tomato sauce use homemade or canned
1tsp kosher salt
1/8 tsp fresh ground pepper
1 tsp dry basil or 2tsp fresh basil
1tsp dry oregano or 2tsp fresh oregano
chili flakes for heat(optional)
- Preheat oven to 395F
- Prepare pepper, trip the tops, remove the seed, using a knife or a small spoon. Wash out the inside. Set aside.
- Sautee chopped onion until translucent.
- In a medium bowl stir together ground meat, red paprika, parmesan cheese parsley, egg, add onion. Stir in cooked rice. Season with salt and a fresh ground pepper.
- Stuff each pepper.
- Place pepper into a oven proof dish sprayed with non stick spray or brushed with oil.
- Whisk together plain tomato sauce, salt, pepper, honey, basil and oregano.
- Pour tomato sauce over peppers.
- Cover with aluminum foil.
- Bake at 395F for 40 minutes, then remove the foil and bake for 10 minutes and then sprinkle 1/2 cup mozzarella cheese on top. Return to oven and bake until cheese is melted and bubbly.
- Remove from the oven, let cool 20 minutes before serving.
- You can also freeze stuffed pepper with sauce.