Stuffed Peppers

Stuffed Peppers

For this dish, I use the meat sauce from my recipe for Spaghetti Bolognese as the stuffing.

Try to get large green or red peppers with squarish bottoms, so that they stand up by themselves.

 

SERVES 4

Preparation Time:  15 Minutes

Cooking Time:  40 minutes 

Quantity of meat sauce from Spaghetti Bolognese recipe 4 large green or red peppers
1 cup cooked rice  

Preheat the oven to 400 degrees F. Now is the time to put some baking potatoes in the oven, to serve with the peppers.

Cut through the tops of the peppers and retain. Scoop out all the seeds and fibrous matter from the body of the peppers - this is best done with your fingers, as you don't want to cut through the flesh with a sharp knife. Place the peppers, tops and all, in a pan of boiling water, and parboil for about 5 minutes. Drain, and refresh in cold water. 

Stand the peppers in a deep oven dish. Mix the meat sauce and cooked rice together and stuff into the peppers. Place the tops on top.

Bake in the oven for about 40 minutes, by which time the baking potatoes should also be cooked through. 

I like to serve these peppers with a cheese sauce.