Stuffed Peppers

Stuffed Peppers 011Another one of my favorite meals.  I love stuffed peppers.  Well I think its safe to say I love the food I grew up with.  My mother was a terrific cook and taught me a lot of her recipes, which I am so grateful for.  Coming from Europe she had so many hearty but simple meals.  These meals were such a staple in their diets and during the war when food was scarce they made such tasty meals from nothing.But her culinary skills didn’t stop with what she brought with her from Europe.  She was always looking for new recipes to try.  From friends, books, TV, and taking courses.  Her interest in this field was enormous and she was always willing to share and teach what she had learned.  She should have been what in the 60’s and 70’s we called a Home Economics teacher.  All her skills in that area where excellent and she far out did herself or anyone else without even trying.  It all came so naturally to her.  Maybe that’s where I get my skills from.  As they say the apple doesn’t fall far from the tree.

If any one out there still has parents, grandparents, aunts or uncles that are still around, extract what you can from them.  Their recipes, and life experiences are invaluable and once they’re gone they take with them all of these things, never to be seen again.  Appreciate what they have to give.  Learn from them and pass them down to your own families.  That’s what life is all about, family.

Stuffed Peppers 002Use any kind of peppers you have.  Clean them and set them aside.  This time I used 8.  Chop 1 onion and 5 large strips of bacon.  Precook 2 cups of rice.  Usual rule of thumb is 1 cup of raw rice for 1 lb. of meat. I do this in my handy dandy microwave rice cooker.  This has proved to be invaluable to me.  So easy to use.  If you can find one, buy it.  You’ll love it.  You can see it in the picture, top right. You’ll  also need two pounds of ground pork.

Stuffed Peppers 003Into a fry pan add a couple glugs of oil and 2 tablespoons of butter.  When the oil is hot add your onion and fry until translucent.

Stuffed Peppers 004Next add your bacon.  Fry until cooked.  Set aside to cool.

Stuffed Peppers 005In a large bowl add ground pork, cooked and cooled rice, cooled bacon and onions, 1-2 tablespoons of ground pepper, 1/4 cup of chopped parsley, 2 tablespoons of paprika, 2 tablespoons granulated garlic OR 2 freshly grated and cooked garlic cloves.  Mix well to combine.

Stuffed Peppers 006Take this mixture and place it into the peppers.  Sometimes what I like to do is split the peppers in half and stuff each half.  This way if someone can’t eat a whole one then the half is perfect.  Also,  if you keep the peppers whole you could always slit the pepper down one side to open it.  It is easier to stuff and can be closed up again.  Also poke holes into the meat mixture.  To allow the sauce to penetrate the inside when cooking.

Stuffed Peppers 007Take a large pan and line it with foil.  As you stuff each pepper place it into the pan.

Stuffed Peppers 008Take one large 48 oz tin of Heinz tomato juice and one tin of Campbell’s tomato soup and it must be these brands, the others seem to lose the taste when cooked and are not as tasty…

Stuffed Peppers 009Mix it together in a container…

Stuffed Peppers 010Pour over the peppers and completely cover with foil paper. Start to cook at 350 degrees and when mixture starts to boil then reduce to 300-325 degrees.  This is what I like to do.  Occasionally check and if it is drying out add more of the sauce or even a little water.  Cook them low and slow for approximately 3 to 3-1/2 hours.

Stuffed Peppers 011These are ssssoooo good!

RECIPE

INGREDIENTS

2 Lbs. Of Ground Pork

5 Strips Of Chopped Bacon

2 Cups Of Raw Long Grain Rice Or Even Basmati Rice

1 Chopped Onion

1/4 Cup Chopped Parsley

2 Tablespoons Paprika

2 Tablespoons Ground Pepper

2 Tablespoons Salt

2 Tablespoons Granulated Garlic OR 2 Fresh Garlic Cloves Grated

Couple Of Glugs Of Olive Oil And 2 Tablespoons Of Butter

PREPARATION

Heat oil and melt butter.  Add onion and fry until translucent next adding your fresh garlic and bacon.  Cook until bacon is done and set aside to cool.

In a large mixing bowl add ground pork, cooled rice, cooled onions and bacon, parsley, paprika, granulated garlic and salt and pepper.  Mix well.

Clean and peppers and stuff them with meat mixture.  I like to poke holes into the meat once in the peppers, to allow the sauce to penetrate.   Place in a foil lined pan and add sauce that has been combined in a container.  Bake 350 degrees until liquid is bubbling and then reduce heat to 300-325 degrees for approximately 3 to 3-1/2 hours, covered with foil.  If liquid starts to run dry add more of the sauce or some water.  Would be a good idea if the liquid was hot at this point so it would not slow down the cooking process.

ENJOY!

 

 

 

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