The other night with a bunch of peppers about to go south I thought I would make stuffed peppers, but no chopped meat defrosted and no left over rice or tomatoes. What to do?
Well in the closet for emergency fare, for our smallest member, were a few cans of Beefaroni. I thought why not!
Not exactly gourmet but quick and easy and actually quite tasty.
Ingredients for Beefaroni Stuffed Peppers
Peppers medium to large any color that suits you
Beefaroni small can will do 2-3 medium peppers
Parmesan and sour cream for garnish
Directions for Beefaroni Stuffed Peppers
Preheat oven to 350º
Cut the tops off the peppers and seed them. If they do not stand upright by themselves pair a little bit off the bottoms to level them.
Open the Beefaroni and stir the can to distribute the juice that is on the top, then spoon into the hollowed out peppers until they are full.
Stand the peppers in a baking dish and bake for 60 minutes until the peppers are soft and the pasta is hot. Carefully spoon out the peppers to a plate and garnish and serve.
Here are a few items to help with this recipe:
The Official Food Taster
I don’t know why but every time we have Pasta of any kind dad calls me his little Pirate “Red Beard”, well he can call me anything he likes as long as the pasta keeps coming! 5 paws Mangia
Cut the tops off the peppers and seed them. If they do not stand upright by themselves pair a little bit off the bottoms to level them.
Open the Beefaroni and stir the can to distribute the juice that is on the top, then spoon into the hollowed out peppers until the are full.
Stand the peppers in a baking dish and bake for 60 minutes until the peppers are soft and the pasta is hot. carefully spoon out the peppers to a plate and garnish and serve.
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I often use stuffed peppers as a way of using up an abundance of left over rice. This time however I had peppers that were going to need some attention soon, so I cooked extra rice to use. I usually incorporate chopped meat to the mix, however as Robbie Burns said “The best-laid schemes o’ mice an’ men gang aft agley” and I found I didn’t have any chopped meat available. So for this recipe I used sweet Italian sausage and it came out great.
Ingredients for Stuffed Peppers
This recipe will stuff about 8 – 10 medium sized peppers.
5-6 sweet Italian sausage links removed from casings
2 Tbs butter
2 garlic cloves finely chopped
2 stalks of celery finely chopped
1 medium sweet onion finely chopped
2 tsp crushed peperoncino
¼ cup crushed tomato with basil
1½ cups (approximate) cooked rice
20 oz additional crushed tomato ( approximate)
4-5 Tbs Parmesan cheese
salt and pepper to taste
¼-½ cup grated cheese of choice for topping
Directions for Stuffed Peppers
Begin with the peppers.
Bring water to boil in a large stock pot.
Take the peppers and cut the tops off as high as possible on the pepper, carefully remove the seeds and white ribs from the inside. If the peppers are too tippy cut a very little slice from the bottom so they sit upright. Place the peppers into the boiling water and blanch for about two minutes. If all the peppers can’t be submerged at once, boil in batches. Once blanched remove from the water to a colander to drain and cool.
In a sauté pan that is not non-stick begin to cook the celery and onion and garlic until softened. Add the sausage and cook breaking up the sausage with a fork or knife until you have very small pieces of sausage that are almost completely cooked. Add the ¼ cup of crushed tomato and the pepper flakes and cook for a few more minutes.
In a separate bowl place the rice and stir to break up any clumps. Add the cooked sausage mixture combine and then begin to add additional crushed tomato until you have a moist well combined mixture. Add the Parmesan. Taste and adjust seasoning if necessary.
Fill the peppers with the stuffing and place in a baking dish. Cover with aluminum foil.
Preheat oven to 375°.
Bake in the center of the oven covered for about 30 minutes. Remove the foil and sprinkle grated cheese of your choice over the top of each pepper, you can use Parmesan, Mozzerella, Provolone, Asiago or what ever you feel will go . Bake an additional 15- 30 minutes until the cheese is melted, the peppers are soft, and the stuffing is hot.
Serve as is or with sour cream or creme fraiche on the side.
This recipe will stuff about 8 - 10 medium sized peppers.
5-6 sweet Italian sausage links removed from casings
2 Tbs butter
2 garlic cloves finely chopped
2 stalks of celery finely chopped
1 medium sweet onion finely chopped
2 tsp crushed peperoncino
¼ cup crushed tomato with basil
1½ cups (approximate) cooked rice
20 oz additional crushed tomato ( approximate)
4-5 Tbs Parmesan cheese
salt and pepper to taste
¼-½ cup grated cheese of choice for topping
Instructions
Begin with the peppers.
Bring water to boil in a large stock pot.
Take the peppers and cut the tops off as high as possible on the pepper, carefully remove the seeds and white ribs from the inside. If the peppers are too tippy cut a very little slice from the bottom so they sit upright. Place the peppers into the boiling water and blanch for about two minutes. If all the peppers can't be submerged at once boil in batches. Remove from the water to a colander to drain and cool.
In a sauté pan that is not non-stick begin to cook the celery and onion and garlic until softened. Add the sausage and cook breaking up the sausage with a fork or knife until you have very small pieces of sausage that are almost completely cooked. Add the ¼ cup of crushed tomato and the pepper flakes and cook for a few more minutes.
In a separate bowl place the rice and stir to break up any clumps. Add the cooked sausage mixture combine and then begin to add additional crushed tomato until you have a moist well combined mixture. Add the Parmesan. Taste and adjust seasoning if necessary.
Fill the peppers with the stuffing and place in a baking dish. Cover with aluminum foil.
Preheat oven to 375°.
Bake in the center of the oven covered for about 30 minutes. Remove the foil and sprinkle grated cheese of your choice over the top of each pepper, you can use Parmesan, Mozzerella, Provolone, Asiago or what ever you feel will go . Bake an additional 15- 30 minutes until the cheese is melted, the peppers are soft, and the stuffing is hot.
Serve as is or with sour cream or creme fraiche on the side.
If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .
Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
