Stuffed Peppers

This is a recipe that my Mother used to make - it is very simple, but has some clean flavors that work well together. I have modified it just a little to give the sauce a little more punch. Be sure to prepare in a large, shallow pan, as if the peppers are given a chance to float, they tend to turn upside down and allow the filling to fall out!

Stuffed Peppers

Peppers:
1/2 pound ground beef
1/2 pound ground pork
(Alternatively, 1/3 pound beef, 1/3 pork, 1/3 hot Italian sausage out of the casing)
1/2 cup rice, cooked just short of done
1 medium onion, finely chopped
2 tablespoons fresh parsley, chopped
2 cloves garlic, finely chopped
1 large egg
2 teaspoons paprika
Salt and pepper
4-6 large peppers, preferably cubanelle, with the tops cut off and rinsed of their seeds (Bell peppers work fine too.)

Sauce:
1 64-oz can/bottle of tomato juice
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 hot cherry pepper (or other chili), finely chopped (Optional)
4 tablespoons olive oil
4 tablespoons flour
Salt and pepper

For the peppers, combine all of the ingredients well with your hands. After it is all incorporated well, stuff each of the peppers with the filling up to the top. If you have any leftover filling, make into meatballs and add to the sauce with the peppers (below).

For the sauce, heat the olive oil on medium heat, add the onions, garlic and hot peppers. Salt and pepper well and sautee for 5-6 minutes until soft and the onions are translucent. Add the flour and stir well to make a roux, cooking an additional 3-4 minutes. Add the tomato juice and bring to nearly a boil. Turn heat off and use an immersion blender to liquefy the onion/garlic/pepper mixture into the sauce. Turn heat back on and add the peppers, ideally just covered with the sauce. Bring to a low boil, cover and let cook for 30-45 minutes.

Serve over pasta with parmigiano reggiano cheese on top.