Grandma Perri's Stuffed Peppers
"My Italian immigrant grandmother made these all the time, and it was the only way I knew stuffed peppers as a child. All of my aunts and my mother made this recipe and, when my mother became disabled, she taught my father how to make them! Over the years, I was introduced to traditional stuffed peppers with rice and broke with family tradition. However, I find that lately I am craving the peppers of my youth, so I consulted with my aunt and my father's written recipe to recreate this comfort food. Although ground beef is my grandmother's original ingredient, my mother did convert to ground turkey, which works just as well. I have made these twice now in the past week, and they are just as I remember them! They are very nice served over spaghetti or rice."
photo by LifeIsGood
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
6 peppers
ingredients
- 6 green bell peppers
- 1 1⁄4 lbs ground beef or 1 1/4 lbs ground turkey
- salt and pepper, to taste
- 1 large garlic clove, minced finely
- 1⁄3 cup chopped flat-leaf Italian parsley
- 1⁄4 cup chopped fresh basil
- 1 tablespoon grated parmesan cheese or 1 tablespoon grated romano cheese
- 2 eggs, beaten
- 3⁄4 cup flavored breadcrumbs (I use Italian)
- 1⁄4 cup olive oil
- 1 medium onion, sliced lengthwise
- 1 (24 ounce) jar marinara sauce or 3 cups homemade marinara sauce
- grated parmesan cheese or grated romano cheese
directions
- Slice tops off peppers, seed and set aside.
- Meanwhile, slowly heat olive oil in large Dutch oven, then add onion and let brown.
- While onion browns, mix together ground meat, salt and pepper to taste, garlic, parsley, basil, cheese, eggs, and breadcrumbs. Mix lightly; do not overwork. Divide meat mixture into six portions, gently roll and stuff into peppers.
- When onion is brown, add peppers and brown on all sides. After browning, stand peppers upright and pour marinara sauce over them. Simmer for 1 hour on the stove top. When almost done, remove lid and cut each pepper in half lengthwise, then continue cooking until done.
- Serve each pepper with some sauce spooned on top and sprinkled with some grated cheese.
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Reviews
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Had a very difficult time assigning stars as these peppers have great flavor but the cook method not did not work out well. Read the recipe multiple times because I could not believe it said cook and then cut in half, but as I try to stay true to a recipe I did it that way which ruined the presentation. If making again will cut in half and then cook or leave whole. The other change I would make to only do cut peppers on the stove top if doing whole peppers will go bake to using the oven. Did make as written. Thanks for the post. -
I just love old family recipes. This is definitely a keeper. I really enjoyed the fresh flavors from the basil and parsley. I made as written and didn't encounter any problems. I decided to cut the peppers in half while they were still in the pot, then turned them on their sides. It worked great. Gratzie! Made for the Golden Gourmets while on the ZWT7. -
This was good. I love stuffed peppers and love trying all kinds of them. For this recipe, I scaled it down to be for 2 peppers and with the bit of extra filling that didn't fit into the peppers, I made some meatballs for my 1 year old that I simmered in some spaghetti sauce. Only thing I did differently was to not use parsley (the stuff at the store was wilted and gross looking) and I also added the chopped up pepper tops and some chopped mushrooms. We really liked it and I wish I had made the full recipe and frozen the extra peppers. Thanks for sharing the recipe. -
Grandma did Good. This is a fantastic keeper. It was easy to mame although i had a little trouble understanding the how to of the recipe. I used red pepper and a homemaid marinara sauce. The flavors blended together . I used ground chuck and fresh basil and parsley. You need to try this, your family will be glad you did.
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Done with yellow and orange bell peppers. I had no basiI so I used two teaspoons of homemade pesto instead. Delicious, fantastic and tasty! This will be made again!<br/>Served with noodles and oven cauliflower (Recipe #277886).
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
