Being that it is summer and during the summer months you should only cook on the grill, we are adding another delicious, char-grilled recipe to the blog. For those who want to enjoy peppers but cannot muster the courage to do so (Sorry Liz) this is the perfect recipe for you! (We have modified this recipe from one that was passed down to us by my mother, I love you mom!)
You will need:
4-5 Medium to Large Green Bell Peppers
2 c. Cooked Rice (We used Jasmine rice tonight but you can use brown rice and it is equally delicious.)
1/2 lb. of Ground Veal
1/2 lb. of Ground Turkey
3/4 c. Chopped Onion
1/3 c. Chopped Carrots
1/3 c. Copped Celery
1 x 16 oz. Can of Tomato Sauce
Salt & Pepper to Taste
(Feel free to spice it up a bit and add your favorite spice to the mix. You can also use whatever type of ground meat you like but the veal/turkey combo is amazing!)
First, cook your rice according to package or rice cooker directions. 1 cup of dry rice yields about 2 cups cooked. While the rice begins to cook, combine and brown the meat in a large skillet. (Add spices while your meat is browning if you so desire) Drain the meat and set aside. While the meat is browning, slice off the tops of the peppers and remove the seeds and membranes. Use the drippings in the pan from the browned meat to saute the onion, carrots, and celery. We also chop up 2 of the pepper tops and saute those with the other veggies. (It's a little cannibalistic but we like it) I keep the veggies on medium heat for about 8-10 minutes.
Once the veggies are tender, add the cooked rice, meat, tomato sauce, salt, and pepper. Stir together until it is heated through.
Grill the peppers opening side down for 3-5 minutes at 450 degrees or until charring and blistering start along the edges. Take the peppers off of the grill and fill them with the stuffing mixture. Place the peppers back on the grill, stuffing side up, for another 3-5 minutes at 450 degrees. This time and temperature make the peppers fork tender and delicious! Remove and enjoy!
-Chris & Danielle