Updated: Jun 3
11” Chef’s Ware Skillet and Cover
6 to 8 Green Peppers, medium to large
2 Cups Cooked Chicken, Ham, Beef or Lamb, chopped (480ml.)
2 Cups Cooked Rice (48ml.)
1 Cups Canned Tomatoes, strained and dice (240ml.)
1 Tablespoon Grated Onion (15ml.)
Salt and Pepper to taste
2 ½ Tablespoons Butter (37 ml.)
2 Tablespoons Fresh (not dried)
Bread Crumbs (30ml.)
¾ Cup Soup Stock, your choice of flavor (180ml.)
Remove stem and seeds from peppers. Rinse in cold water. (It is important to allow a lot of moisture to remain on the peppers.) Place peppers in the Chef’s Ware Skillet, cover and cook on low heat for 10 to 15 minutes. Peppers should be firm but tender.
Mix meat, rice, tomatoes, onions, and desired seasoning. Stuff each pepper with this mixture and spread any remaining stuffing over the top of the peppers. Melt butter, add bread crumbs and stir until the crumbs have absorbed the butter. Spoon this mixture over peppers.
Pour stock evenly over stuffed peppers in Skillet and cover. Cook on low to medium- low heat for 20 to 25 minutes. Cover should float on the vapor seal.
The stuffed peppers may be topped with a tomato sauce or any Italian cooking sauce before serving.
Grated Parmesan or Romano cheese is also good as a topping.