Stuffed, a word that applies to someone who has eaten a great Italian meal but to a child that has had a fun time at Adventure Landing on any given Thursday, it means they are bringing home a stuffed Teddy Bear that they helped create. Adventure Landing is beachside just before the Intercoastal Bridge on Beach Boulevard. The hours for this activity are from 10am until 1 pm.
Stuffed is the word for today’s recipe. A great baked dish of meat stuffed bell peppers basted in a light layer of tomato. A great summer meal when vegetables are plentiful. Serve with a side of linguini pasta. The stuffing for this recipe will fill 6-8 whole bell peppers. If making fewer peppers, then form several meatballs with the extra meat filling.
Follow the recipe from Eating Italian: Meatballs and Sauce for the meat stuffing
Sausage is substituted for the ground pork
Four medium size Bell Peppers were used for this recipe. If making meatballs with the excess follow the baking instructions in the above meatball recipe.
A glass baking dish was used for this presentation; peppers were cooked at 325 degrees for 45 minutes
Dice the tops of the peppers and place in sealed container, save for pizza topping
4 Bell Peppers
1 ½ pounds meat mixture
2 Tbsps olive oil
1 can of Dei Fratelli crushed tomatoes
1/3 can of water
1 Tbsp olive oil
Several fresh basil leaves
1# linguini cooked eldente
Grated Parmesan cheese
Instead of using ½ pound of ground pork, substitute ½ pound of loose Italian sausage. Eliminate the black pepper and reduce the salt to ½ teaspoon.
Cut the tops off the Bell Peppers and remove the seeds and white pulp. Stuff each pepper generously with the meat mixture.
Brown the peppers in 2 Tbsps of olive oil using a large frying pan. Turn carefully and brown on all sides. Arrange the browned peppers and the meatballs in a baking dish that has been coated with 1 Tbsp olive oil. In a medium bowl place the can of tomatoes with 1/3 can of water; mix well and pour over stuffed peppers and meatballs. Add fresh basil leaves. Bake uncovered in a 350 degree oven for 45 minutes. Baste a few times during baking with the crushed tomato.
Cook 1 pound of linguini el dente and serve the stuffed pepper with the cooked tomato and pasta. Sprinkle with grated cheese and serve hot.