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Mae’s Stuffed Peppers

Recipe for August 2, 2009

Here’s an old-fashioned recipe that makes great use of the crop of green peppers that are now available at the market. This recipe will remind you of food your grandmother made. Most of the ingredients can be purchased at the market.

 

  • 4 large bell peppers*
  • Salt
  • ¼ cup olive oil
  • 1 yellow onion, chopped*
  • 3 cloves garlic, chopped*
  • 1 pound ground beef*
  • 1 ½ cups cooked white rice
  • 1 cup canned or fresh, chopped tomatoes*
  • 1 teaspoon chopped, fresh oregano*
  • Freshly ground black pepper
  • ½ cup ketchup
  • 6 tablespoons plus ¼ cup water

 

Preheat oven to 350°F.

Slice the top off of each pepper and remove the seeds. Bring a large pot of water to a boil over high heat and salt the water. Add the bell peppers and parboil for 3 minutes. Remove the peppers with tongs or a slotted spoon and stand them upside to drain well and cool.

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring, until soft and golden, 10 to 15 minutes. Add the beef, breaking up the lumps with the back of a spoon, and cook, stirring occasionally, until the meat just turns from red to pink, about 3 minutes. Remove the skillet from the heat and add the rice, tomatoes, and oregano. Generously season with salt and pepper and then mix well.

Arrange the peppers, cut side up, in a baking dish in which they fit snuggly. Spoon the filling into the peppers, dividing it evenly. In a small bowl, stir together the ketchup and the 6 tablespoons water and drizzle the mixture evenly over the filling in each pepper. Pour the ¼ cup water into the baking dish.

Bake the peppers, basing with the juices in the dish once or twice, until the peppers have softened and turned a dull green, about 1 hour. Serve with the juices from the dish spooned over the top.

From The San Francisco Ferry Plaza Farmers’ Market Cookbook by Christopher Hirsheimer and Peggy Knickerbocker.


* Ingredients can be found at the market