Stuffed Peppers

Last month Chris Stroupe offered a fantastic article all about cultivating peppers.  If you have followed his great advice,  you are likely starting to consider what all you might cook with your harvest.  This recipe highlights your peppers and also takes advantage of other vegetables and herbs you may have from your garden.

Stuffed Peppers

Adapted from The Best Book of Greek Cookery by Chrissy Paradissis

Serves: 4-6

Notes: This recipe is easily adapted to stuffed summer squash and you can stuff a combination of squash and peppers; cooking times remain the same.  To minimize the dirty dishes, you can use the same saucepan to peel the tomatoes (using this method), cook the rice, and brown the butter for the breadcrumb topping. Similarly, you can cook the filling in a Dutch oven and then also use it as the baking dish.  

Ingredients

6 large peppers or equivalent 

2 tablespoons olive oil plus more for roasting the peppers

Salt

Pepper

3 tablespoons butter, divided

1 onion, chopped

2-3 cloves garlic, chopped

1 jalapeño or another small hot pepper, diced

1 ¼ pounds ground beef

½ cup rice

2 tablespoons parsley, chopped 

1-2 teaspoons fresh oregano, chopped

1 ½ cups tomatoes, peeled and chopped (from 1 pound fresh tomatoes)

¾ cup breadcrumbs

1 ½ cup tomato juice

Steps

1. Heat the oven to 450°.  Cut the tops off your peppers and clean out the seeds and white pith from the insides.  Arrange the peppers cut side up on a foil-lined baking sheet.  Drizzle each with a bit of olive oil and a pinch of salt and peppers.

   

2. Roast in the oven for 25 minutes.  The peppers should have some brown spots but not be falling apart.
3. Remove from the oven and let cool.  Reduce oven temperature to 350.
4. Rinse your rice until the water runs clear.  In a small saucepan, combine rice and enough water to cover by an inch.  Bring to a boil and then lower to a simmer until your rice is partially cooked.  (I used basmati and this was about 7 minutes of simmering for me.) Drain in a colander, rinse with cold water, and reserve.
5. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a Dutch oven or another tall-sided skillet.  Once the butter is melted and has finished foaming, add the onion and sauté until soft.
6. Add garlic and jalapeño and sauté for an additional minute.
7. Add ground beef and cook, stirring occasionally until the pink is gone.
8. Stir in parsley, oregano, 1 teaspoon salt, ½ teaspoon pepper, and tomatoes.  
9. Simmer for 5 minutes, stirring occasionally.
10. Add additional salt and pepper to taste.
11. Melt 1 tablespoon of butter in a saucepan and cook until it just starts to brown.  Remove from heat and mix in the breadcrumbs.
12. Pour the tomato juice in the bottom of a baking dish that will accommodate your peppers; snug is okay.  Fill the peppers with the stuffing and replace the tops to serve as lids.  Sprinkle the crumb mixture over the tops of the peppers.
13. Bake for about one hour.  Remove from the oven, let rest for 10 minutes, and enjoy.