"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, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Gerber Family
Added: Thursday, October 8, 2009


• 6 colored peppers (I don’t use green)
• 1 tray of ground turkey
• ½ c. of rice
• Fresh parsley
• Fresh basil
• ½ onion
• 3 cloves of garlic
• Approx. 1 c. tomato sauce
Optional: cooked spinach, mushroom, or olives

Boil water in a large soup pot
1. Cut the top of the peppers and take out the stem and seeds
2. Drop into boiling water 3-5 min to parboil

In a large pan:
1. Saute onions, garlic, parsley & basil in a drop of olive oil until onions look clear
2. Add ground meat and cook completely
3. Add the cooked rice & add the tomato sauce

4. Spoon mixture into cooked peppers and put their tops on
5. Heat @ 325 for 20 min or until peppers are nice and soft.

Personal Notes:
Personal Notes:
This is a wonderful, filling comfort food, reminiscent of my mother's Romania cooking.




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