MOMMA’S STUFFED ROASTED BELL PEPPERS

This recipe was given to me by my mom Shelma Farruggia Adkins.. she does not measure on many of her dishes.. this being one of them. So I will show you step by step photos of me making this dish and you can just follow along and make any changes that will suit you and your family.

This recipe will make a LOT of stuffed bell peppers but I am only stuffing 6 large bell peppers today and the rest of the mixture I will roll into balls and fry like you would a meatball because two members of my family does not like peppers. This way I am not wasting and everyone is happy and satisfied.

MOMMA SHELMA’S STUFFED ROASTED BELL PEPPERS

• NOTE for your bell peppers use  firm fresh Bell Peppers.

Directions

I am using about 3 lbs or more of  ground chuck that is thawed

take you about 3 cups water and 1 cup white rice and bring to boil.. add salt and cover tightly then turn down to low simmer for about 19 minutes or till rice is tender and water is gone.. rice will swell and you will have double

you will need to get out a half of an onion and about 4-5 garlic cloves

Smash the garlic with the side blade of your knife and take off the peeling. Then mince up small your garlic and onion.  (PS. I also go ahead while I am at it and mince up three more garlic cloves and chop up a little more onion and set that to the side in a bowl for later when I go to make my sauce)

NOTE.. mom sometimes would chop up a little  green pepper small and add that to her meat mixture as well.. just according to if she wanted to or not…. today I am NOT adding it.

salt and pepper heavily

add parsley flakes

a palm full of grated parmesan cheese

Crackers, a handful from the pinki to thumb .. run through cold water real quick and ring out excess water then crumble over your meat

4 eggs

two slices bread run through water quickly and wring out excess water then crumble into bowl

add 1 cup of your cooked rice

Mom mixed with her hands but I am using a kitchenaide mixer.. just turn on and off a few times to get it mixed very slowly as the bowl  is very full … once it is incorporated you can add 1/2 cup or so more of the rice.. mix again..

now.. feel your mixture.. it should not be loose and wet .. it should be firm enough you could form into a shape  and sticky..

if it is too loose simply add a little more crumbled crackers or another slice bread.. if too dry add another egg.. but it should be just perfect.

OK.. now take your Bell Peppers and wash them well..

cut the tops off and take out the membrane and seeds.

you can slice the bottoms very slightly if you wish so they can stand better without danger of tipping over

Placing them in a heavy casserole dish or glass pan

now fill them up to the top using an ice cream scoop or spoon.

I have a lot of leftover meat…as I only am making 6 stuffed bell peppers. I add a little more crushed crackers to the meat mixture and mix well.. then roll into meatballs..

Two of my family members do not like peppers so instead of continuing on with stuffing bell peppers I am now using the leftover meat and making meatballs out of them..

just by rolling the meat in my hands and frying in a skillet of hot oil..

turning with spoon till they are completely browned.

and continually frying till they feel “firm” not soft.. when they feel soft that means they are not cooked through.. but when they become firm they are cooked through.. you can take one and test it if you aren’t sure, just cut through it.. Once they are done.. take out and put on a plate

then drain most of your oil.. leaving just a little and add the garlic and onion you had waiting for you in the bowl… stir with wooden spoon

now add one can of Tomato Sauce

Fill the can halfway with water and add to the pan

Now add 1 can of Tomato paste

fill the can up twice with water and add to the pan

will look thin and watery but don’t worry it will thicken as you go..

Heat should be on Medium High at this point.. it will bubble up but not splatter  you.. if splattering everywhere you got the temp too high..

add grated parmesan cheese.. a lot of it.. we don’t measure but I would say around 3/4 cup

now add salt and pepper heavily

add tsp basil,

1/2 tsp oregano

1/2 tsp parsley flakes

1/4 tsp crushed red pepper flakes

stir and turn down to a simmer let it simmer for a while.

Take some of the sauce and ladle it over top of your bell peppers

cover with aluminum foil tightly and put in 350 degree oven for 1 hour

While baking make your salad and green beans..

Take some pasta and boil it.. I am using Campanelle

drain and add to sauce … add meatballs to sauce

Take out your Bell Peppers and add shredded Mozzarella Cheese to each one

put back in oven under BROIL .. watch closely and take out once melted and browned slightly.

they should be cooked completely thorough..

Serve at table immediately with garlic bread, country green beans, salad, and your pasta with rice meatballs  on the side if you wish…

Enjoy!