Cuisine: Italian
Author: Ciao Chow Linda
- Stuffed Peppers
- 4 large red (or green) peppers
- ½ cup raw brown rice, cooked in 1½ cups water (I use short grain brown rice)
- 1 egg
- 1 large shallot
- 1 large clove garlic
- 2 T. olive oil
- 1½ pounds ground beef
- ¼ tsp. salt
- pinch black pepper
- 2 T. minced parsley
- ¾ cup grated parmesan cheese
- 1½ cups shredded fontina cheese, plus a little more to place on top
- 1 cup tomato sauce, plus another cup for pouring on top
- Cut the peppers in half.
- Remove the ribs, drizzle a little olive oil on the inside and season with salt and pepper.
- Make the stuffing mixing all the ingredients, including 1 cup tomato sauce.
- Stuff the mixture into the peppers, and place in a casserole.
- Put a shallow amount of water on the bottom of the casserole and cover tightly with aluminum foil. Bake at 400 degrees for ½ hour.
- Remove the foil, and most of the water that will have accumulated on the bottom since the peppers will release a good amount in the cooking.
- Be careful not to burn yourself.
- Cover the peppers with tomato sauce and place back in the oven for another ½ hour.
- Remove from the oven and place a slice of fontina cheese on top.
- Place in the oven again for another five minutes or so until the cheese has melted.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2017/10/stuffed-peppers.html
3.5.3228