Dad's Stuffed Peppers

Recipe Ingredients

4		Red or green bell peppers
1		Onion - chopped (medium)
2 lbs	908g / 32oz	Mozzarella cheese - shredded
3/4 cup	120g / 4.2oz	Rice - raw
2		Herb ox bouillon
1/4 cup	59ml	Ketchup
1/2 cup	73g / 2.6oz	Grated parmesan cheese
2 cups	474ml	Water
6 1/2 lbs	2951g / 104oz	Chop meat
2 tablespoons	30ml	Butter or margarine
		Pepper - to taste

Recipe Instructions

Cut off tops of peppers, clean out seeds and ribs. Par boil until slightly cooked, but still firm. Rinse with cold water to stop cooking. The peppers can either be left whole to stuff or cut in half. The tops can be diced to use later or for garnish.

Melt butter and sautee onions (and pepper tops) until translucent. Add chop meat and brown.

Add pepper to taste, ketchup, water. Bring to a boil. Add bouillon, rice and let simmer about 10 minutes.

Add Parmesan cheese. Cover and simmer until liquid is absorbed by rice. If rice is still hard, add more water, and more ketchup if necessary.

When mixture fully cooked, take off heat and add 2/3 of the shredded mozzarella. (reserving the rest for topping). Stuff peppers with mixture, top with remaining cheese and bake 350F for 15-20 minutes

NOTES : Notes: This can be made a few days a head of time either refrigerated or frozen. To bake, cover with aluminum foil and bake for approximately 30 min, then uncovered for about 10 minutes longer.

Source:
Nicholas Garofalo

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