Stuffed PEPPERS
Serves 8
A platter of these colorful stuffed peppers always gets attention. They can be served as a first course or as a main course. This comfort food is a good way to use up leftover meat or vegetables. The recipe is forgiving, so feel free to make substitutions or additions to your own taste.
2 tablespoons olive oil
8 large bell peppers (preferably a mix of green, red, yellow, and orange)
1 pound lean ground beef
1 pound sweet Italian sausage, casings removed
1 onion, diced
3 large eggs, lightly beaten
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 cup chopped fresh flat-leaf parsley leaves (reserve some for garnish)
1 cup chopped fresh basil leaves
2 cups cooked white rice
2 cups Marinara Sauce (here)
½ to 1 cup ricotta
Preheat the oven to 400°F.
Use the olive oil to coat the bottom of a baking pan large enough to fit the peppers standing upright.
Cut the tops off of the peppers and remove the seeds and ribs.
In a large mixing bowl, mix the ground beef, Italian sausage, onion, eggs, salt, and pepper with your hands. Add the parsley, basil, and rice and mix until thoroughly combined.
Divide the stuffing equally among the peppers, leaving room for a layer of ricotta cheese on top. Place the peppers in the pan and cover with marinara sauce. Fill the top of each pepper with ricotta.
Bake until the peppers are tender and browned, 45 to 60 minutes.