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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Peppers Recipe

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This recipe for Stuffed Peppers is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz. long grain rice, cooked
4-5 large green or red bell peppers
3/4 lb. ground sirloin
1 c. chopped onion
1/2 c. chopped fresh parsley
1 tsp. paprika
1/2 tsp. salt
1/8 tsp. allspice
2 c. tomato and basil pasta sauce, divided
1/2 c. grated Parmesan cheese
1/2 c. dry red wine
Directions:
Directions:
Cook rice per package directions. While rice cooks, cut tops off peppers and discard tops, seeds and membranes. Place peppers, cut sides down, in a dish. Cover with plastic wrap and microwave for 2 minutes until peppers are crisp-tender. Cool. Heat 1 1/2 c. pasta sauce and wine in a small saucepan, bringing to a boil. Brown ground sirloin with onion, parsley, and spices. Remove from heat and add rice, 1/2 c. pasta sauce and cheese to beef mixture. Spoon beef mixture into each pepper. Place peppers in a baking dish coated with cooking spray and add remaining pasta sauce to pan. Cover with foil. Bake at 450º for 20 minutes. Uncover and bake 5 minutes or until lightly browned.

 

 

 

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