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Mom's Meatball Stuffed Peppers

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分量: 6

材料

Cost per serving $4.16 詳細を見る

作り方

  1. Preheat the oven to 350F. Bring a large pot of water to a boil and add in salt. Cut off the lids from the peppers and reserve. Seed and derib the peppers. Cut a small slice from the bottom of each pepper so it will stand upright. Add in the peppers and lids to the pot of boiling water and cook till softened, about 10 min. Drain and let cold.
  2. In a large bowl, Mix together the meat, egg, cheese, parsley, oregano, basil, onion, bread crumbs, 1 Tbsp. salt, 1/2 tsp. pepper, and 1 c. of the water. Knead the water into the meat mix with your hands. Add in another 1/2 c. water and continue to knead. As you knead, the bread crumbs will soften as they absorb the water. Add in the remaining 1/2 c. water and knead again. By now the mix should feel smooth, with no grittiness left, and have a very soft texture.
  3. Season the insides of the peppers with salt and pepper. Spoon a little tomato sauce into the bottom of each pepper and divide the meat mix among them. Place upright in a flameproof baking dish and pour the remaining tomato sauce over and around the peppers. Top each pepper with its pepper lid. Cover the dish tightly with a lid or possibly foil lined with waxed paper or possibly parchment paper. Bake till the peppers are soft and the filling has cooked through, about 1 hour.
  4. Uncover the dish, remove the pepper lids, and dust the top of each pepper with about 1 tsp. Gremolata. Turn the oven to broil and place the peppers under the broiler just till browned, about 1 minute. Replace the lids and serve warm, hot, or possibly at room temperature.
  5. For the Sauce:Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside.
  6. Heat the extra virgin olive oil in a heavy saucepan over medium high heat till warm. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook till light brown, about 1 min. Remove the jalapeno and reserve.
  7. Add in the onion to the pan and cook, stirring occasionally till soft, about 2 min. Add in the garlic and cook briefly till light gold. Add in the tomato juice and bring to a boil. Simmer rapidly for several min. Add in the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add in which to the pan. Add in the bay leaf, the jalapeno, if using, and salt and pepper to taste and return to a boil.
  8. Add in the dry tomatoes and stir. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, till the mix thickens and the tomatoes have turned an orange-red versus the pale blue=red they were straight from the can, about 30 min. Add in the oregano halfway through the cooking.
  9. Throw away the bay leaf. Peel, seed, and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add in as much heat they like to their plates.
  10. NOTES : Original recipe called for 3 tbsp. extra virgin olive oil.
  11. Original recipe called for grnd sirloin.
  12. I do not know which you'd need all the bread crumbs if you use grnd turkey.
  13. This recipe was originally posted to the MC-recipe list. See my notes for the lowfat changes. I've not tried it but it sounds good. I think I'd use red bell peppers though. Just personal preference. You could try a mix of beef and turkey I suppose. Do not know what which would do to the fat content. And if you feel you just have to have some beef flavor, add in a little beef base to the meat. Kristin

Nutrition Facts

Amount Per Serving %DV
Serving Size 414g
Recipe makes 6 servings
Calories 305  
Calories from Fat 90 30%
Total Fat 10.09g 13%
Saturated Fat 2.51g 10%
Trans Fat 0.0g  
Cholesterol 80mg 27%
Sodium 268mg 11%
Potassium 1001mg 29%
Total Carbs 33.21g 9%
Dietary Fiber 5.1g 17%
Sugars 6.85g 5%
Protein 22.48g 36%
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