Menu Plan for Summer II: Week 12, Tuesday


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Daily Recipes:


Stuffed Peppers, Italian Style

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

       Parboiling the peppers speeds up the baking time, allowing this dish to go together quickly. Use any color bell pepper that appeals to you.  When buying, look for 4-sided peppers, they'll lay in the dish better and hold more stuffing. I used the half red from Monday, the half green from Sunday and 1 yellow.  

Stuffed Peppers, Italian Style

Total time: 40 minutes
   I originally did this with a tiny pasta called Frog's Eyes (Acini di'Pepe), but I can't get it here so have substituted couscous.  You can use the pasta if you have it or even Vermicelli, but it will take a few minutes longer in the skillet.

Stuffed Peppers, Italian Style Ingredients:


Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet, large pot, baking dish
Put water on high heat for blanching peppers
Turn oven on, 400F (200C)
Chop onion, celery
Mince garlic
Sauté fennel, paprika, chili powder
Add onion, celery, garlic, sauté
Clean peppers - choose nice sides...
Add beef, break-up and brown

Drain tomatoes, reserve 2 tbs juice
Chop tomatoes
Add tomatoes to skillet, stir
Add 2 tbs juice, herbs, couscous and wine, stir
Cover, simmer
Blanch peppers
Remove peppers, place in baking dish
Stuff peppers
Cover peppers, bake
     15 minute break
Remove foil, top with cheese, bake
Remove and serve

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