Stuffed peppers, the way my mother used to make them. (Photo by Mark Micheli)
I made these for dinner tonight. It’s an easy one and the kids like them too. And you’ll get no argument from me if you dip them in ketchup.
A little more than a pound of hamburg
2 sweet Italian sausages
A piece of bread ( a stale piece or an end piece to a loaf of American bread is fine. )
Splash of milk
1 package of frozen chopped spinach (defrosed and cooked.)
About 3/4 cup of grated Parmesan cheese
2 large eggs
olive oil to coat frying pan
1 garlic clove
6 green peppers (cut in half length-wise, remove guts and seeds).
Salt and pepper to taste
WHAT TO DO:
1.) Put bread slice in bottom of bowl and soak good with milk.
2.) Fry hamburg and sausage in oil and garlic. Break up hamburg and sausage into little pebble-size pieces while cooking. Add salt and pepper to taste.
3.) Add cooked hamburg and sausage mixture to bowl with bread and milk.
4.) Add spinach, cheese, and eggs. And mix well with either clean hands or a fork and knife.
5.) Spoon mixture inside each pepper. Add stuffed peppers to large roasting pan coated with olive oil. Sprinkle olive oil ontop of each pepper and cook in a 350 degree oven for one hour.
(Serve with rice or orzo or any side dish you think would work well.)