The very best part of having a garden is when you start to have an abundance of vegetables. This morning my husband picked 6 beautiful green papers from our many pepper plants. I was so excited. The very first thing I make with our peppers every year is stuffed peppers. I love them! Like with my lasagna, I like to have a Bechamel sauce as the base. I have found this adds considerably in countering the sometimes bitterness of green peppers while enhancing the richness of the tomato sauce on the pallet. I always make extra for leftovers. Also in abundance right now are our several squash plants. So you will see I stabilized the stuffed peppers with zucchini spears. I hope you get the chance to make this delicious and unforgettable dish…
Stuffing for Peppers…
6 green peppers
1 lb ground beef
2 links sweet sausage
1/4 cup milk
1/2 cup Pecorino Romano Cheese
1/2 Italian style dry bread crumbs
1/2 an onion diced
all six tops off the peppers diced small
3 cloves roasted garlic
1 Tbs chopped fresh Oregano
salt & pepper
Preheat oven to 350 °F. Cut tops off of peppers and set aside. With a spoon scoop out the peppers insides. Chop the tops of the peppers and half a large sweet onion and sauté in olive until tender. Add chopped roasted garlic and set aside.
In a separate bowl, mix beef, sausage out of casings, 2 eggs, milk, Pecorino Romano Cheese, bread crumbs, oregano and sauteed pepper & onion mixture.
3 Tbs butter
2 Tbs Flour
1 pint heavy cream
salt & pepper
In a sauce pan melt butter. Add flour and cook for 1 to 2 minutes. Add cream and cook for 2 minutes more until sauce begins to thicken. In a casserole dish ladle bechamel sauce and arrange peppers on top.
Fill each pepper with the meat mixture until all the mixture is used up. Use the zucchini to balance and hold peppers up. Top with tomato sauce of choice. (I used a 16 oz jar of tomato puree, salt & pepper, chopped garlic and fresh basil, oregano and parsley)
Place peppers in oven for 35 to 40 minutes and top with grated cheese after cooking and eat. Delicious!