Stuffed Peppers
How to Stuff Peppers
Start with a raw bell pepper and cut it down the middle from top to bottom. Use a small knife to remove the core, but do not remove the stem. Stuff with cold dressing. Be sure to pack in the dressing and make a mound on the top. Place peppers in a baking dish with 1/4" to ½" of water for cooking.
3 large green peppers
½ lb. butter
1 medium onion, finely chopped
4 sprigs parsley, stems and leaves, finely chopped
½ tsp thyme
½ lb. Ground beef, twice ground
½ lb. Small fresh shrimp, peeled and deveined
½ loaf stale French bread
3 eggs
1 tsp. Granulated garlic
½ cup bread crumbs
Salt and pepper to taste
Preheat oven to 350. Split peppers in half, remove seeds and membranes (but not stems). Wash and blanch in boiling water for 2 minutes and set aside. Melt butter in a large skillet and add onion, celery, parsley and thyme. Saute for 10 to 15 minutes. Add ground beef and shrimp.
In a large bowl, dampen bread until moist with water. Squeeze out excess water and add eggs. Mix well and then stir in sauteed ingredients. Blend, then add salt, pepper and garlic. Place stuffing in baking pan and cook in oven for 1 ½ hours. When done, chill in the refrigerator. Fill peppers with chilled mixture (skim off any fat that appears after chilling) Top with bread crumbs and dot with melted butter. Put under medium flame in broiler for 15 to 20 minutes until warm. Serves 6.
Work on this. Not everybody is comfortable with a broiler. Could instruct to turn broiler on about 350 to see how you go but peppers would need to be on bottom shelf away from direct heat of broiler until the last 5 minutes of cooking.
Likewise, could bake peppers for 30 minutes and broil to put a crust on the top for the last 10 minutes or so.
How to Stuff Peppers
Start with a raw bell pepper and cut it down the middle from top to bottom. Use a small knife to remove the core, but do not remove the stem. Stuff with cold dressing. Be sure to pack in the dressing and make a mound on the top. Place peppers in a baking dish with 1/4" to ½" of water for cooking.
3 large green peppers
½ lb. butter
1 medium onion, finely chopped
4 sprigs parsley, stems and leaves, finely chopped
½ tsp thyme
½ lb. Ground beef, twice ground
½ lb. Small fresh shrimp, peeled and deveined
½ loaf stale French bread
3 eggs
1 tsp. Granulated garlic
½ cup bread crumbs
Salt and pepper to taste
Preheat oven to 350. Split peppers in half, remove seeds and membranes (but not stems). Wash and blanch in boiling water for 2 minutes and set aside. Melt butter in a large skillet and add onion, celery, parsley and thyme. Saute for 10 to 15 minutes. Add ground beef and shrimp.
In a large bowl, dampen bread until moist with water. Squeeze out excess water and add eggs. Mix well and then stir in sauteed ingredients. Blend, then add salt, pepper and garlic. Place stuffing in baking pan and cook in oven for 1 ½ hours. When done, chill in the refrigerator. Fill peppers with chilled mixture (skim off any fat that appears after chilling) Top with bread crumbs and dot with melted butter. Put under medium flame in broiler for 15 to 20 minutes until warm. Serves 6.
Work on this. Not everybody is comfortable with a broiler. Could instruct to turn broiler on about 350 to see how you go but peppers would need to be on bottom shelf away from direct heat of broiler until the last 5 minutes of cooking.
Likewise, could bake peppers for 30 minutes and broil to put a crust on the top for the last 10 minutes or so.
