How to make it

  • char the peppers over a flame or under a broiler until the skin blisters and can be rubbed off.
  • Slice off the tops to form lids and set aside.
  • Remove the seeds with a teaspoon.
  • Chop the onion and saute on medium heat for a few minutes.
  • Add the rice, salami and ham.
  • Cook for a few minutes before adding the stock.
  • Add stock and cook over med-heat without stirring,
  • until the stock had been absorbed and the rice is just tender.
  • Remove the saucepan from the heat and stir in the Mozzarella,
  • parsley and garlic.
  • Season with salt and pepper.
  • Fill the peppers with the mixture, top with their lids.
  • Place upright in a oiled oven proof pan, touching but not crowded.
  • Bake in a preheated oven, 375 for 1/2 hour or until peppers are tender.
  • As i said my Aunt is old school and does not use ground meat.
  • I have made it this way but also use ground beef, pork or chicken.
  • Or a combination of ground meats and it works well.
  • If using ground meat i brown it before adding the rice
  • and other ingredients
  • .
  • It is better to char the peppers as it makes them softer and easier to bake and eat. I find if you just stuff them they take longer to cook.
  • I find by charring them first it brings a nice flavor to the table.
  • I tried my best to write this out as my Aunt does not measure anything:))
  • If made with ground meat, you could add some tomatoe sauce to the mixture.
  • I used goat cheese mozzarella on these.

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