I love stuffed peppers and I love ‘em quick, as I shared with you in my recipe for Indian Style Stuffed Peppers With Basmati Rice. That’s why I pan-cook my stuffed peppers instead of baking them.
It’s not only faster, it also doesn’t heat up the kitchen. Paired with rice, pasta, or buttery polenta, it’s a hearty summer (or any other season) dish that everyone will enjoy.
The sauce is very quick and very simple, but in combination with the other flavors in the dish it really sings.
I didn’t know it at the time, but it turns out that this dish is also a milestone: it’s the 100th original recipe that I’ve created for Hugging the Coast.
I hope you’ve enjoyed the first hundred; please stay tuned for more!
Here’s how to make the recipe for Italian Stuffed Peppers With a Sauce So Good You’ll Want to Drink It:
4 medium green bell peppers
1 1/2 lbs 80/20 ground beef
1/2 cup chopped marinated red peppers
1/4 cup grated Asiago cheese
1/4 cup Italian salad dressing (I used Wishbone)
1/4 cup plain breadcrumbs
2 Tbsp chopped olives
1 egg, beaten
1/2 tsp black pepper
2 Tbsp roasted sunflower seed kernels (optional)
2 Tbsp olive oil
1/2 cup red wine
2 Tbsp butter
Cut the peppers in half lengthwise; remove seeds and ribs. If the peppers are especially thick-walled (or you just want to save some time), you can microwave them for a few minutes before stuffing them.
Gently but thoroughly combine the next eight ingredients (plus sunflower seeds, if using) in a mixing bowl. Fill the pepper halves and fry in the olive oil, meat side down, over medium high heat 6 – 8 minutes until nicely crusted.
Turn the peppers, add 1/2 cup water, cover, and simmer 15 minutes until peppers are tender and meat is cooked through.
Remove the peppers from the pan and keep warm. Add the red wine and garlic to the pan juices. Stir well to remove any flavorful stuck bits. Cook down for 2 minutes, whisk in the butter, and pour sauce over the peppers.
Please join us tomorrow to read our newest food and cooking article: 100 Delicious, Original Recipes From Hugging the Coast.
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