Italian Style Stuffed Peppers
4 whole green (or red) peppers
1 cup rice
3/4 lb ground beef, turkey, or veal
1 medium onion, chopped
1/2 cup marinara sauce
1 cup ricotta cheese
1/2 cup grated mozzarella cheese
1 clove garlic, chopped
salt and pepper and garlic powder to taste
Boil the rice in 2 1/2 cups of water until all the water is gone;
remove from heat. "Core" the peppers (take the stems and seeds
out) and scald them in boiling water for about 5 minutes, or until
tender. Remove the water from heat, but let the peppers simmer in
the water. On high heat, cook the meat in an ungreased, non-stick
or well-seasoned skillet (the fat will keep the food from sticking).
When the meat is about halfway done, add the chopped onion, and
continue cooking until the meat is done and the onion pieces are
translucent (add olive oil if necessary). Lower to medium heat
and stir in the garlic, cooking just long enough for the garlic to
brown, then remove from heat.
In a large mixing bowl, combine marinara sauce, ricotta cheese,
and salt. Add the rice, followed by the meat mixture, then add
pepper and extra garlic powder to taste. Fill the pepper shells
with the mixture, and arrange standing up in a casserole dish.
top with grated mozzarella. Bake at 350 for 20 minutes, or until
mozzarella is bubbly and golden brown. Serve immediately.