These stuffed peppers make a tasty dinner or appetizer
These stuffed peppers are easy to make and pair well with Eluvium from Early Mountain Vineyards. The recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
What You’ll Need:
- 1 lb meatloaf mix
- 1 cup cooked rice
- 1 egg
- 2 T. Dried parsley, divided
- 2 t. Dried basil, divided
- 1 t. Dried oregano, divided
- ½ c. fresh grated parmesan cheese
- 3 cloves garlic, finely minced, divided
- 6 bell peppers, capped and seeds removed
- 1 T. olive oil
- ½ medium white onion, finely minced
- 6 ounces tomato paste
- ½ c. dry red wine
- 28 ounces tomato sauce
- 1 c. water
- Mixing bowl
Step 1: Preheat the oven to 350 F.
Step 2: In a mixing bowl, combine the meatloaf mix, cooked rice, egg, 1 T. parsley, 1 t. basil, ½ t. Oregano, parmesan and half the garlic.
Step 3: Divide in six portions and stuff each of the peppers with the meat mixture. Pin the tops onto the peppers using toothpicks.
Step 4: In a Dutch oven, heat the olive oil and saute the onion. Add the tomato paste and the remaining dried herbs and garlic.
Step 5: Cook for three minutes stirring frequently to prevent burning. Slowly pour in the wine to deglaze the pan.
Step 6: Add the tomato sauce and water and stir through.
Step 7: Tuck the peppers right side up into the Dutch oven submerging into the sauce. Cover and bake for 1 hour on the lowest rack of the oven.
Step 8: After one hour, check the internal temperature of the meat. It should register 165 degrees or higher.
If the temperature is not up to 165 degrees, continue to bake until the minimum temperature is achieved.
Step 9: Allow to rest for 15 minutes then serve.