Stuffed Peppers

I have been making these stuffed peppers for as long as I can remember.  The original recipe began as one from the Better Homes and Garden Cookbook, which was the only cookbook my mother owned when I was growing up.  Like most of you probably do, I tweaked and revised the recipe through the years.  My family loves them.  For a fast stove-top version, see my notes below.

Okay, let's make some stuffed peppers.

Start by prepping your peppers.  You don't have to clean the ribs out if you don't want to, but I like to make room for as much yummy filling as possible.  

I use a melon baller to scrape the ribs out - so much easier than trying to use a knife.

See.  Easy peasy.

That took me no more than 5 seconds.

I mince the pepper tops and add them to the filling.

I like extra sharp cheddar, but feel free to use your favorite cheese.  Nestle your peppers in an oven-safe container that will hold them upright.  I used a cast iron skillet today, but sometimes I use a pie plate, a casserole dish, or even a jumbo muffin tin.

Oops, I forgot to get a pic of the cooked ground beef before I added the crushed tomatoes (envision cooked ground beef with flecks of onion and tri-colored peppers).  Now we add the crushed tomatoes, water, rice, and various seasonings.

This is what the mixture will look like before the rice is cooked.

And here is what it looks like after the rice is cooked.  Stir in some of the cheese and we'll be ready to stuff the peppers.

Are you getting hungry yet?

Oh my.  Top them with cheese and pop them into the oven for 20 minutes.

Here we go.  I wish you could smell them!!  My hungry brood is dying to dig in... gotta run!

Items used to make this recipe:

(affiliate links)

• Better Homes and Gardens Cookbook https://amzn.to/346AfsK

• really good crushed tomatoes https://amzn.to/3tKweBB

• mix and chop tool https://amzn.to/3DArkxy

• enameled cast iron braiser https://amzn.to/3cWunmt

• Mellon ball tool https://amzn.to/3Nx5r70

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Stuffed Peppers

Printable Recipe

makes 6

Ingredients

• 6 large bell peppers, any color (prepared as directed below)

• 2 pounds ground beef (or ground turkey)

• 1 cup chopped onions

• 1 1/2 teaspoons salt

• 1/2 teaspoon pepper

• 28 ounce can crushed tomatoes (or diced tomatoes with their juice)

• 1 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 3 tablespoons A-1 steak sauce (or Worcestershire sauce)

• 1 cup water

• 1 cup long grain white rice

• 6 ounces shredded cheddar cheese (or any good melting cheese)

Directions

1. Preheat oven to 375F.

2. To prepare peppers, cut tops off and reserve.

3. Clean inside peppers by removing seeds and ribs; place in an oven safe pan or casserole dish.

4. Mince the pepper tops; discard the inedible stems.

5. In a large saute pan, saute minced pepper tops and onions in a little olive oil until translucent.

6. Add ground beef, salt, and pepper; cook until beef is brown and cooked through, stirring occasionally to break up clumps.

7. Drain beef if necessary and add the crushed tomatoes, basil, oregano, A-1, water, and rice; stir well to combine.

8. Bring mixture to a boil, reduce heat to simmer and cover until rice is soft and has absorbed most of the liquid; about 20 minutes.

9. Remove from heat and stir in all but half of the shredded shredded cheese.

10. Spoon mixture into the prepared peppers (extra filling can be stuffed into the spaces between the peppers).

11. Sprinkle the remaining shredded cheese on top of peppers.

12. Place on middle rack in oven and bake uncovered for 15-20 minutes, or until the cheese is melted and starts to turn bubbly and brown.

Notes  

• If you want smaller portions, cut the peppers in half lengthwise and place them cut-side-up on a rimmed half sheet pan before stuffing and baking.  This filling can also be used to stuff cabbage leaves.  Just fill and roll steamed cabbage leaves, then cover with tomato sauce and heat through.

• For a fast "skillet dinner" version of this recipe, don't plan to stuff the peppers.  Instead, dice the peppers and add them to the meat mixture at the same time you add the rice.  When the rice is cooked, sprinkle the cheese on top, cover and heat just until the cheese melts.  Serve straight from the skillet.

Spaghetti and Meatball Pie

Welcome to this month's Crazy Cooking Challenge - Spaghetti with Red Sauce.  When I read what this month's challenge would be, I knew right away I wanted to make Spaghetti Pie.  It's a fun pasta dish which is baked in a springform pan.  The baked pie is allowed to sit at room temperature to set up so when you unmold it, it holds its shape.  The pie is cut like a piece of cake and served warm or at room temperature.  When I've made this in the past I haven't used a recipe, but I found this tasty version on the blog Gourmet Rooster by Courtney.  It's easy to prepare and can be assembled a day ahead and tucked it into the refrigerator until you're ready to bake it.  Served with a salad, this is a wonderful meal for hectic days when family members aren't able to sit at the dinner table together - great for picnics and potlucks too.  I hope you'll give it a try the next time you find yourself with leftover spaghetti and meatballs.  Enjoy!

Items used to make this recipe:

(affiliate links)

• 9-inch springform pan https://amzn.to/2LBuSYN

• microplane zester https://amzn.to/2LETCzq

• half sheet pan https://amzn.to/2Ym4wvp

• nonstick foil https://amzn.to/2PXqWjF

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Spaghetti and Meatball Pie

makes one 9-inch springform pan

Printable Recipe

Ingredients

Filling:

• 1/2 pound leftover cooked spaghetti (weight before cooking)

• 1 1/2 - 2 cups leftover tomato sauce (like my San Marzano Sauce Tomato)

• 2 eggs, beaten

• 1 1/2 cups grated mozzarella cheese

• 1/2 cup grated parmesan cheese

• 20 medium size cooked meatballs, cut in half (try my make ahead freezer meatballs)

• (optional) 1 cup fresh veggies such as tomatoes, zucchini, etc.

Topping:

• 1 cup grated mozzarella cheese

• (optional) 6 medium size cooked meatballs, sliced in half

Directions

1. Preheat oven to 350F. Spray a 9-inch springform pan with non-stick cooking spray; set aside.

2. In a large bowl, beat eggs together.

3. Add pasta, sauce, and both cheeses; stir to combine.

4. Pour half of the spaghetti mixture into the prepared springform pan.

5. Add chopped meatballs and optional veggies (if using).

6. Add remaining spaghetti mixture.

7. Top with 1 cup mozzarella cheese (press everything down to make it compact).

8. Dot the top with the optional meatball halves (if using).

9. Cover springform pan with nonstick foil and place on a rimmed half sheet pan.

10. Bake for 55 minutes, remove foil and bake an additional 10 minutes or until the cheese browns nicely on top.

11. Remove from oven and rest for at least 20 minutes (30 is even better). Serve warm or at room temperature. Serves 8-12.

Notes

• I prefer to serve extra sauce on the side (if the pie has too much sauce stirred in with the pasta, it won't slice nicely).  

• No meatballs, no problem - you can omit them or use meat sauce.

• Italian sausage would be a great substitution for the meatballs, and I think sauteed mushrooms and chopped basil would be great additions as well.