I always miss my Mamaw Cook, but the holidays make me miss her even more. Lately, I haven’t been able to get her off my mind, so I wrapped myself up in this Christmas apron she made for me and got to cooking! It never ceases to amaze me how the smell of these stuffed peppers can instantly transport me back in time to the comfort of her kitchen. Smells are magical like that. Happy holidays Mamaw, I miss you so much!
Mamaw’s Stuffed Peppers
- 6 green bell peppers
- 1 pound ground beef
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 (14 3/4-ounce) cans diced tomatoes
- 1 tsp. Worcestershire sauce
- ½ tsp. ground allspice
- 1 cup cooked long-grain white rice
- Cooking spray
- 1 Tbsp. unsalted butter
- 1/2 cup seasoned bread crumbs
- 4 cups tomato sauce( recipe below)
1. Preheat the oven to 350°F.
2. Make the tomato sauce. (Recipe below)
3. Cut off the top of each bell pepper and remove the seeds. Put the peppers in a large pot of boiling salted water and cook for 5 minutes. Drain well and set aside.
4. Set a skillet over medium heat. Add the beef, onion, and garlic, and season with salt and pepper. Cook, breaking up any lumps with the back of a spoon, until the beef is browned thoroughly, about 10 minutes. Add the tomatoes and simmer for 10 minutes. Add the Worcestershire sauce, allspice, and rice; stir well.
5. Coat a 9 x 13-inch casserole dish with cooking spray. Stuff the peppers with beef mixture and place them in the prepared casserole dish. Pour tomato sauce over the peppers.
6. In a small saucepan, melt the butter. Remove the pan from the heat and stir in the bread crumbs. Scatter the bread crumbs over the peppers and place the dish in the oven. Bake for 25 minutes or until the bread crumbs are golden brown and the meat is heated thoroughly.
Makes 4 cups
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 3 cups diced canned tomatoes
- ½ cup finely minced celery
- 1 ½ tablespoon white wine vinegar
- 2 teaspoon minced parsley
- 1 teaspoon sugar
- 1 ½ teaspoon salt
- ½ teaspoon freshly black ground pepper
1. In a sauce pan set over low heat, melt the butter.
2. Add the onion and sauté for about 5 minutes or until tender.
3. Add the tomatoes, celery, vinegar, parsley, sugar, salt, and pepper and cook about 10 minutes.
4. Pour the sauce over the peppers before baking.
Keep your stuffed peppers upright in the oven! When you remove the pepper tops, put them between the stuffed peppers for extra stability. (Yep, my Mamaw taught me that!)