Cynthia’s Stuffed Peppers

                                

If asked to name a favourite cuisine, I’d be hard pressed not to put Italian at the top of my list. That being said, a lot of the dishes are so patchke* I’m often more inclined to buy it than cook it myself – and this from someone who clearly loves to cook…

Just the thought of making a good eggplant Parmesan makes me tired. Making a homemade tomato sauce, dredging this, frying that – it makes me wish I had a Nonna of my own.

Luckily, my buddy Ray works just across the aisle from me and his wife is one of the greatest Italian cooks I know. We are all much too delighted when she treats us to homemade cheesecakes, pastas, “hots”, zucchini lasagnas, eggplant Parmesan, and the like.  

So, when Cynthia was kind enough to offer up (ok, so maybe I begged for 2 months…) a recipe for Grill Interrupted my heart nearly leaped out of my chest. Cynthia the floor is yours. Take it away!

* – patchke is a Yiddish term meaning to mess around

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Cynthia’s Stuffed Peppers

A guest recipe by Cynthia Bauman 

Serves: 4

Ingredients:

4 red peppers
6 sausages
3 cloves of garlic, minced
1 small onion, chopped
3/4 cup of bread crumbs
3 eggs
2 cups of cooked rice
1 cup of canned,  peeled tomatoes
1/2 cup of Parmesan cheese
Salt and pepper, to taste
2 teaspoons of extra virgin olive oil

Preparation:

  1. Preheat oven to 400 degrees F. Fill a large skillet with 1 1/2 – 2 inches of water. Bring to a boil and place whole peppers in the skillet with lid on for 10 minutes. Take peppers out of skillet and set aside to cool.
  2. Heat extra virgin olive oil over Medium-High heat in a small sauté pan. Add in the onions and garlic and sauté until onions are translucent. Set aside.
  3. De-case 6 sausages into a large bowl. Add Parmesan cheese, eggs, peeled tomatoes, cooked rice, onions, garlic and bread crumbs into the bowl. Mix ingredients with your hands (Note: add more bread crumbs if too wet). Add salt and pepper to taste.
  4. Cut off pepper tops and scoop out the membranes. Stuff peppers ensuring to overfill. Sprinkle bread crumbs and Parmesan cheese on top of the stuffed peppers.
  5. Put stuffed peppers in deep oven proof glass dish with 1” of water. Cover glass dish with lid or tin foil and place in preheated oven for 35 minutes.
  6. Uncover glass dish and put in oven at 450 degrees F for 20 minutes.
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