Stuffed Peppers

Ingredients

 Red peppers 4 large. buy the ones with flat bottoms not pointy. 

 Rice 1/2 cup rice - 1.5 cups water makes enough for 4 peppers as shown.

Butter 4 TBS

Palermitana sauce recipe on this blog (2 _ 16 oz containers)

mozzarella cheese 1 - 2 cups  

grated cheese 1/2 cup

Recipe -    

Cook  Red Peppers

1. Slice top off of Peppers. take the stem off and keep the small piece of pepper that's surrounded it. 

    Clean out all the pepper seeds from inside the pepper.  Throw out stem and seeds. 

   

2.  Place a large Pot with water fill 3/4 way  and Add 1 tsp of Salt.

     Place on high heat and Place peppers into large pot of boiling water.  
     Cook at boiling point for 7 minutes or until peppers get softer but still firm.

 3.  While peppers are cooking.  Take 3 top pieces of Pepper Strips and chop into small pieces. 
      Chop up a small Onion into small pieces.
      Place in frying pan with 2 TBS olive Oil and 2 TBS butter.  
      Add chopped peppers when oil is hot.
      Cook until onions are lightly golden.
      Place on side.  This will be added to cooked rice.



 


4.    Place Palermitana Sauce in pan and heat up.  Take off heat and Leave on side.









  






5.  Place 3 TBS of  Palermitana Sauce on bottom of pan. 
     Slice Peppers in half with knife or scissor and place close together                                                         with openings against the outside of the pan.                                                                                           Use a non-stick baking pan or glass baking pan.

 

   

6.  Cook Rice 

 4 Peppers - use 1/2 cup rice. 1.5 cups of water_ yields 1.5 cups of cooked rice.                                 Add  1/2 tsp salt and 2 TBS butter

When cooking rice, add small amount of  extra water if rice needs more liquid to cook.                 Don't add too much at a time. You don't want rice to be watery.  

Once rice is cooked and if it's watery,  place in basket strainer and let any excess liquid strain out.

7.   Place rice in bowl. Add 2 TBS butter.

      Place in cooked chopped peppers and onions.
      Add 1/2 cup grated Romano cheese. 

      Mix well 

       

8.  Mix 2.35 oz of each Rice and Palermitana sauce together.                                                                       (Approx. 2  TBS of rice and 3 TBS Palermitana sauce per pepper. ) 

     I don't like mixing everything together in 1 large bowl, because you don't know                                     if you have to much rice. 

 

 9. Add 1/2 oz. Mozzarella Cheese to the inside of each pepper.

     Save other 1/2 oz for the top.

10. Add Rice/Palermitana sauce mix on top

 11. Add more Mozzarella Cheese on top of mix

12.  Bake in oven @ 375 degrees until cheese in melted. Approx. 13 min.

13.  Turn Oven to Broil for about 1 min. until crispy on top.  Watch Peppers. broiling oven 
       temperatures cook quickly and you don't want your Stuffed Peppers burnt.

Another Recipe for the rice mix is to use
  Rice a Roni Spanish Rice
Cook Spanish Rice as instructed. Once rice is 1/2 way done
Add 1 large can Diced Tomato and the small pieces of peppers (left from when you cut open the tops)
Once Rice is done add 3 TBS grated cheese
Cook Chopmeat and add Sautee onions when chopmeat is almost done.
Strain out any fat from Chopmeat.
Mix with Rice and stuff peppers as listed above.