At the farm share today we got 2 1/2 pounds of beautiful red peppers (along with tomatoes and garlic among other veggies). What to make, what to make…. There’s always the roasted pepper route. The roasted peppers preserved in olive oil. Red pepper walnut pesto. But I went back to one of my Nani’s and mother’s signature dishes: stuffed peppers.
First I parboiled one cup of rice – boil with equal amounts water until al dente. Saute 1 lb of ground beef with 1 diced onion and 2 minced garlic cloves. Cook until just browned. Combine the beef and rice, season with chopped fresh oregano, basil, salt and pepper. Stuff 2 large or 3 smallish halved peppers with the beef/ rice mixture. Before stuffing, poke holes in the bottom of the peppers. Place in a covered baking dish and bake at 400 for about 40 minutes or until quite soft. Serve with fresh tomato sauce. Perfect for an almost-fall evening.