We have eight pepper plants that are still yielding a lot of peppers. So I decided to roast some of them the same way I roast my red peppers. Then I stuffed them a little different than usual and re-roasted them… They were so delicious that I can’t wait to make them again…
Twice Roasted Stuffed Green Peppers
1 lb ground beef 90%
2 links Sicilian sausage
1 cup diced onion
1/2 cup diced green papper
1 cup French’s fried onions
2/3 cup grated extra sharp cheddar cheese
3 cloves of garlic minced
1/2 cup Cabernet Sauvignan
1/2 cup beef consommé
1 2/3 cup Fresh Tomato Sauce
In a cast iron pan place green peppers instead of red peppers. Click on this link for pepper roasting instructions from an earlier post… What’s on the Menu?
After peppers are roasted, cover them in a bowl and allow them to sweat for 10 minutes. This will make pulling the skin off much easier.
Once you remove the skin the pepper can be stuffed. Here is how I made the stuffing…
Remove sausage from casings and add to ground beef along with chopped onions, peppers and garlic.
After all the meat and vegetables are cooked through, add the wine and cook for an additional 5 minutes.
Next add the beef consommé and cook until the liquids are cooked away.
In a bowl mix the meat mixture, the grated cheese and the fried onions as your binder.
Stuff the peppers with the mixture and place back in the cast iron pan.
Top each pepper with about 1/3 cup tomato sauce and roast in the oven at 400 degrees for 15 minutes. Yummy!!!