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Ingredients
- 3 large green peppers
- 1 lb ground meat (veal, pork & beef)
- 4 large eggs
- 2 cans Italian style stewed tomatoes
- 1 oz dried parsley (2 oz fresh)
- 1 oz dried basil (2 oz fresh)
- 3 Tbsp diced onions, fresh (or onion flakes)
- 2 oz grated Parmesan cheese
- 2-3 garlic garlic cloves, crushed (or garlic powder)
- oregano (dried or fresh)
- 1/3 cup bread crumbs
- 6 Tbsp water
- salt & pepper
Details
Servings 3
Preparation time 20mins
Cooking time 110mins
Preparation
Step 1
Cut peppers in half lengthwise and sprinkle salt on the inside of each half.
Mix ground meat with basil, salt, parsley, onion flakes, grated Parmesan cheese, garlic powder (or fresh crushed garlic), ground pepper, eggs, and bread crumbs. Meat mixture should be soft and sticky to touch. Let mixture rest for 15 minutes.
Stuff each pepper till it forms a mound on the top. Then fry the stuffed peppers (pepper side first) in a little oil. Turn and fry the meat side until the meat is nice and brown.
Place the fried stuffed peppers in a Pyrex dish and pour stewed tomatoes (squeezing the tomatoes to break them up) over them. Then season the tops with parsley, basil, oregano and a little salt and pepper. Pour the grease from the frying pan (with the scraps) over the stuffed peppers.
Place in oven and begin cooking, covered, at 400 degrees until the stuffed peppers start to cook; then lower the heat to 325 degrees.
While the stuffed peppers are cooking, baste them with the liquid periodically. They should be in the oven approximately 1-1/2 hours. It can be uncovered during the last 30 to 45 minutes, to reduce excess liquid.
Continue cooking until the liquid starts to evaporate and the tomatoes thicken a bit. The tomatoes should be moist, but there should not be a lot of runny liquid.
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