LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Alice’s Italian Stuffed Bell Peppers
| Alice’s Italian Stuffed Bell Peppers | Print |
Recipe By: Alice Morrow
Alice’s Italian Stuffed Bell Peppers
Ingredients
- 3 medium eggplant
- ½ lb. ground meat
- ½ lb. ground pork
- 1 c. chopped onion
- ½ c. chopped celery
- ½ c. chopped green bell pepper
- 2 T. minced garlic
- 1 (16-oz.) can diced tomatoes
- 1 t. dried oregano
- 1 t. dried thyme
- 1 can Mexicorn, drained, optional
- ½-1 c. Italian bread crumbs
- Salt, red/black pepper, garlic powder
- 6-8 whole bell peppers
- Freshly grated parmesan cheese
- Olive oil
Instructions
- Preheat oven 350. Split eggplants in half, lengthwise. Place cut side down on racks over baking sheets filled with water. Bake 35 minutes or until tender but firm.
- Cool slightly and carefully scoop out pulp. (If you prefer to stuff the eggplant, leave shells intact.)
- Chop pulp and set aside.
- In large skillet, brown the ground meat and pork. About 5 minutes of cooking, add the onion, celery and bell peppers and cook until meat is done.
- Add the garlic, tomatoes, eggplant pulp, oregano, thyme, corn (if desired). Cook for about 5 minutes or until most of liquid is evaporated. Taste for seasoning.
- Add the bread crumbs just so that the mixture tightens up. You do not want it too mushy or too dry.
- Take the whole bell peppers and slice the top off and remove the seeds. Rinse and drain. If you prefer ½ of bell peppers, cut in half lengthwise, remove seeds, rinse and drain.
- Stuff the mixture into the bell peppers or eggplant shells.
- Bell Peppers: Place the peppers in a shallow baking dish and add enough water that it covers the bottom of dish. Drizzle a little olive oil on the top of peppers. Place in 350 oven and bake 20-25 minutes or until peppers are tender.
- Eggplant: If you stuff the eggplant shells (they are already cooked), just stuff them and place on baking sheet and bake at 350 until hot. You can also drizzle some olive oil on top to keep from drying out.
- On both dishes, when done sprinkle with freshly grated parmesan cheese.
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