I love presents. Surprises. Happy faces. So does my daughter. Imagine her ecstatic two-year old delight, then, when her dinner was a lidded present filled with a bounty of rice, sausage and beef? But the real surprise wasn’t her reaction – it was Keith’s. My very own Mr. Picky has been asking for stuffed peppers ever since I made them last week.Who knew this man would fall so hard for a simple stuffed pepper. Who knew he’d be so easy to please.
He’s right, though. And, for the record, so is Kosovo – the lovely country that inspired this dish.
So pull up a chair. Today we’re feasting on chilly autumnal food. Festival fall food.
PS. This recipe is beloved in Kosovo where peppers, tomatoes and eggplants are all stuffed. Feel free to add your favorite herbs. Once you try it, you’ll be hooked.
Makes 8-10 small stuffed peppers, or 6 large
1/2 lb ground sausage (pork or chicken)
1/2 lb ground beef
2 large cloves garlic
1 onion, chopped
1 cup rice, cooked (about 3 cups)
a handful of parsley, chopped
2 cups tomato sauce
Let’s jump on the train to Kosovo for a happy collection of stuffed peppers.
First, in a large skillet brown the sausage, beef, garlic, garlic, and onion in oil. The sausage adds the best flavor – don’t skip it or you’ll really regret it. It adds all the spicy unctiousness. And if that’s not a word, I’m adding it to the dictionary.
Add a meadow of chopped parsley and…
Cut off the tops of your peppers and trim the bottom so they sit flat.
Bake at 375F for 45 minutes. Then uncover and bake another 15 minutes. The peppers will still have a nice texture and hold their shape.