Stuffed Peppers are a meal in a pepper. You have to try them.
(Serves 8)
Ingredients
8 Red Peppers, tops cut off and seeded
¼ Cup Olive Oil, plus 4 tbsp. For the bread crumbs
2 Garlic Cloves, chopped
½ lb. Ground Pork
¼ lb. Ground Beef
7 oz Zucchini, grated and dried well
1 tsp. Salt
¾ tsp. Pepper
3 1/4 Cups Tomato Sauce, See my recipe on my website
10 Fresh Basil Leaves, chopped
4 tbsp. Fresh Parsley, chopped
¾ cups Pecorino Romano, grated
7 oz. Mozzarella, cut into tiny cubes
2 Cups Cooked Orzo
½ Cup Seasoned Bread Crumbs, you can use store bought but I highly suggest you use my recipe.
Method
Preheat the oven to 400 degrees. Line a baking sheet with parchment and brush the peppers with olive oil. Cook for 20 minutes and remove from the oven.
Boil your pasta water.
In the meantime, make the stuffing. Heat up ¼ cup olive oil and add in chopped garlic. Cook on a low flame for 2 minutes. Be sure the garlic does not burn, you just want it to infuse the taste of the olive oil.
Boil the orzo and drain when cooked. Set aside
Next add in the pork and beef and break it apart like you would taco meat. Cook until all the pink is gone and add in the zucchini. Cook for about 8 minutes and season with salt and pepper.
Next add in 1 ½ cups of tomato sauce and simmer for about 5 to 8 minutes.
Add in the basil, parsley and orzo and combine. Season with more salt and pepper if necessary.
Turn off the heat and add in the grated Pecorino and mozzarella. Combine well.
Stuff each pepper with the meat mixture and place on a plate. Clean out the frying pan.
Add 2 cups of tomato sauce to the pan.
Meanwhile mix your seasoned bread crumbs with 4 tbsp. olive oil. Top each pepper with a little bread crumbs, add to the pan, cover and bake.
After 15 minutes remove the cover. Cook for another 10 minutes and let the bread crumbs get crispy and serve.
Recipe Note….you can use store bought bread crumbs but I highly suggest you make your own. The recipe for “Italian Style Bread Crumbs” is in my cookbook and on my website. I make and freeze it. It comes in handy for recipes like this, even chicken cutlets.
For the tomato sauce I used leftover sauce that I had. A recipe for a quick marinara (Tomato sauce) is on my website and in my cookbook.