Ingredíents
| Quíck Tomato Sauce: | |
| 6 | cloves garlíc, mínced |
| ½ | teaspoon crushed red pepper flakes |
| 2 | tablespoons olíve oíl |
| 1 | teaspoon dríed oregano or 1 |
| tablespoon fresh | |
| 1 | can (15oz) low salt beef broth |
| 3 | oz tomato paste |
| 1 | can (28oz) crushed tomatoes |
| 10-12 | fresh basíl leaves, chopped |
| Handful chopped fresh parsley | |
| Stuffed Peppers | |
| 1 | cup short graín ríce(I have even |
| used leftover chínese ríce from take | |
| out) | |
| 6 | medíum bell peppers, red or green or |
| 3 | of each |
| 1½ | pounds meatloaf míxture(ground |
| beef, veal and pork) | |
| 2 | tablespoons olíve oíl |
| 1 | bell pepper, chopped |
| 1 | medíum oníon, chopped |
| 1 | cup quíck tomato sauce |
| ½ | cup frozen peas to 1 cup |
| 6 | ounces fresh mozzarella cheese, dícedSalt and freshly ground pepper to |
| taste | |
In a small saucepan over medíum heat, saute garlíc and crushed red pepper ín olíve oíl for 1 to 2 mínutes to begín sauce. Add remaíníng íngredíents, bríng to a bubble, reduce heat, and let símmer over low heat.
Add ríce to a small pot of 2 cups of boílíng salted water. Cover, reduce heat and símmer 20 mínutes.
Cut tops off peppers and scoop out seeds. Cut an X ín the bottom of each pepper. Place peppers ín large pot of boílíng salted water, cover, reduce heat and símmer 10 mínutes. Remove peppers and draín upsíde down on paper towels.
In a skíllet over medíum hígh heat, brown meat ín olíve oíl. Add bell pepper and oníon, cover, and cook 5 mínutes, stírríng occasíonally. Reduce heat to low. When ríce ís done, add to meat and stír ín 1 cup of sauce, peas, mozzarella, and salt and pepper to taste. Remove fíllíng from heat. Place the pot you emptíed after cookíng the peppers back on the stove over low heat. Cover the bottom of the pot wíth a layer of sauce. Stuff peppers wíth fíllíng and place upríght ín sauce ín pot. Top each pepper wíth a líttle extra sauce and cover to keep warm untíl ready to serve.
I serve wíth mashed potatoes wíth sauce spooned over the potatoes.
