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Menu Plan for Fall I: Week 3, Tuesday

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 like to use 3 smaller peppers - more colorful, but 2 large would work as well. If you have any Carrot/Tomato sauce left from Friday, add it with the whole tomatoes.

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:

 Instructions:

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, 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