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Menu Plan for Fall I: Week 5, Wednesday

Stuffed Peppers, American Style

Cooking time:  40 minutes for menu           Cooking schedule: see below for instructions

          Another in our repertoire of stuffed bell pepper recipes.  This one is closer to one I first made, years ago, although that was probably topped with 'American' cheese. Use a mild Cheddar if you can or anything that will melt well. We'll use more ricotta next week. 

Stuffed Peppers, American Style

Total time: 40 minutes
     This is closer to the traditional recipe one often finds in cafeterias in the US.  I've updated the flavors, used ricotta rather than cottage cheese and the peppers are cooked, but not overdone.

Stuffed Peppers, American Style Ingredients:

 Instructions:

Note:  If the stuffing doesn't fit, keep it warm and serve on the side or just eat it right now out of the pan.

Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan with lid, skillet, baking dish, large
pot for water to blanch peppers, foil

Turn oven on, 400F (200C)
Put water on high heat for peppers
Start to cook rice
Chop onion, celery, mince garlic
Sauté chili powder
Add onions, celery, garlic, sauté

Cut, clean peppers, select nice sides first
Add beef to skillet, brown, break apart
Blanch peppers
Add tomato sauce, basil, Worcestershire to beef, heat
Remove peppers, arrange in baking dish
Add rice, ricotta to beef, remove from heat
Stuff peppers, cover with foil and bake
    15 minute break
Uncover peppers
Spoon tomato sauce over, top with cheese, bake
Remove, serve