Stuffed Green Peppers

By Hklbrries

Tullia Barbanti is an elderly Italian-American woman, who, along with help from her family members, makes and sells her sauces to local markets.

Tullia was featured in the October 6, 2011 Inlander magazine. According to the writer, "For many years, Barbanti has taught (sic) Italian cooking classes through the Spokane Parks and Recreation Department's Corbin Art Center programs. This fall and winter she has nine offerings, including classes for gnocchi, minestrone soup, pesto and bread. She teaches private Italian, French and Latin lessons, too.

In a two-hour class on stuffed green peppers at the end of July, three students wash vegetables; chop onions, mushrooms and garlic; saute ground meat, and boil rice. It's uncomplicated, satisfying home cooking. Tullia says she's made stuffed peppers for her family almost every week for 50 years.

"In Italy, we always have vegetables. This is a nice recipe because they're stuffed, and then it's a full meal," she says.

When it's time to fill the peppers and put them in the oven, Tullia asks, "Did you taste the mixture? How's the rice and sauce?" The classmates each do a taste test and give it a thumbs-up.

"When the sauce is good, all the rest is good," Barbanti smiles.

[e-mail]



Tullia's Sauce House
1407 W Mansfield Avenue
Spokane, WA

[phone] or [phone] (message)

Ingredients

• 6 medium green peppers, cut in half and cored, seeds removed
• 1 pound Italian plum tomatoes (or 1/2 jar Tullia's Italian Meatless Pasta Sauce)
• 8 ounces mushrooms
• 2 stalks celery, chopped
• 1 onion, chopped
• 1/2 cup brown or white rice
• Salt
• Pepper
• 1/2 tsp oregano
• 1/2 cup olive oil
• 1 pound ground lean beef
• 1 carrot, diced
• 4 tbsp Parmesan cheese

Preparation

Step 1

Wash and core the peppers. Boil in water for 2 minutes. Drain and cool the peppers. In a skillet, saute the onion in olive oil. When tender, add the ground meat and brown it. Add salt and pepper, chopped celery, carrot, mushrooms and oregano. Saute until everything is tender. Cut the tomatoes into pieces and add to the mixture, or pour in pasta sauce. Saute for 10 or more minutes. Cook the rice in salted, boiling water according to package directions, or until tender, then drain it. Stir the rice into the meat and vegetable mixture. Put the peppers halves in a casserole dish with a lid. Sprinkle the peppers with grated cheese and then fill them with the meat and rice mixture. Sprinkle more cheese on top. Cover and bake at 375 F for 20 minutes.