Italian Rice Stuffed Peppers From The Old Country. Recipe

How to make it

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• 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.