Old Fashioned Stuffed Peppers

A few everyday ingredients go into this classic, old fashioned recipe. I changed up the usual ground beef for ground pork, beef and veal but you can stick with just beef. The simplicity of the ingredients makes it work. You don't even need leftover rice for this one!

Ingredients:

500 g (1 lb) ground trio (pork, beef and veal)

5 bell peppers

1 1/2 cups bread, roughly torn (I used 2 white bread heels)

3-4 tbsps milk to moisten bread

1/4 cup dry bread crumbs

1 tsp minced garlic

1/2 cup chopped red onion

1 tbsp fresh chopped parsley

1 tsp dry basil

1 tsp dry oregano

salt and pepper to taste

2 tbsps olive oil

2 tbsps finely chopped celery

smoked paprika

Cut peppers in half, seed and core. Then blanch them in boiling water for 1 minute and into a cold water bath. Drain. Add the milk to the bread and set aside.

Add olive oil to a skillet and heat to medium. Brown the ground meat for 2-3 minutes, breaking it up. Remove from heat and add the garlic, onion, celery, parsley, basil, oregano, salt and pepper. Then stir in the bread and bread crumbs. Mix well and spoon into pepper halves.

Sit the peppers in an oiled baking dish, sprinkle smoked paprika on top and cover with foil.

Bake at 375°F for 15 minutes, then remove the foil and return the peppers to the oven for an additional 15 minutes.

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