Thursday, September 11, 2014

stuffed peppers... 1 hour

the goods:

1 can (15 ounces) tomato sauce
1/4 cup chopped fresh parsley
1/2 teaspoon red pepper flakes
3 garlic cloves, minced and divided
1/4 cup extra-virgin olive oil
1 medium onion, chopped
1/2 pound each ground beef and ground pork
1 bag (6 ounces) baby spinach, stemmed
3/4 cup grated Parmesan, divided
1/4 cup chopped fresh basil
3-4 medium bell peppers

Preheat oven to 350 degrees. In a medium saucepan, over medium-high heat, cook tomato sauce, parsley, red pepper flakes and 1/3 of the garlic until boiling. Reduce heat; simmer 10-15 minutes. Set aside. In a large skillet over medium-high, heat 1 tablespoon oil. Add onion and remaining garlic and cook stirring often, 2 to 3 minutes until onions begin to turn golden. Add ground meats; cook stirring often, 6 to 8 minutes or until all pink is gone. Drain well; set aside. Wipe skillet clean with a paper towel. Cook spinach in 1 tablespoon hot oil over low heat until wilted. Remove from heat. Stir in 1/2 cup cheese, basil, and reserved tomato and meat mixture into spinach. Cut peppers in half lengthwise; discard ribs and seeds. Drizzle remaining olive oil inside peppers; season with salt and pepper. Spoon meat mixture into peppers and place in a lightly greased 8-inch square baking dish. Bake, covered, for 30 minutes. Uncover, sprinkle remaining cheese evenly over the peppers. Bake for 10 minutes. Remove from oven and let stand 5 minutes before serving.

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