Years ago my mother used to make this dish with a recipe and precision. I wing it. Saturday afternoon I got out two huge bowls and made a double batch and gave half to a young couple who just had their first child last week.
I’ll give you my ideas for a single batch. This would serve four and I use an 8×8 pyrex baking dish and crowd things a bit.
1# ground beef or turkey
1/2 onion, chopped
3/4 cup rice, cooked (I use half broth, half water in a 2:1 ratio)
2 peppers (I prefer red ones for color and flavor), halved lengthwise and seeded
tomatoes, about 1/2 cup canned chopped whole or ripe fresh to taste, for moisture
thyme, salt and pepper
breadcrumbs and parmesan cheese, optional
Get the rice cooking. Saute the onion and add the meat, seasoning and browning until nearly cooked. While these are cooking, halve and stem and seed the peppers and nestle them in the dish. My mother used to boil them, no need as it takes away both vitamins and flavor.
Salt and pepper the peppers. I get a fattier cut of meat for flavor then drain it thoroughly before mixing. Mix the meat, onions and tomatoes and rice and season to taste. Add a little parmesan into the mix if you like it. I didn’t as I was cooking for a very healthy and athletic couple and wanted to keep it as free of salt and fat as possible.
Fill the peppers. Over-fill. Top with 1-2T bread crumbs and parmesan, if you wish. Pop into a 350 degree oven for about 50 minutes to reheat the ingredients, cook the peppers through and brown the top. If everything is hot, prick a pepper with a knife and if it goes through easily, the dish is done.
So yesterday this dish did double duty. In a town that doesn’t welcome newcomers, where we live it’s all newcomers and we “pay it forward.” I’ve an easy meal for anyone new who moves in on our floor because I know they’re living in box-land after a long day’s drive and unloading. Also for new families. Come up with your own riff on it and let me know!
Cheers, Dee
Cooking with Dee 