stuffed Italian peppers

Lentils, brown long grain rice, mushrooms, spinach, onions, and sugo is in these delicious stuffed peppers! These stuffed peppers are healthy and YUMMY!  

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The word sugo has different meanings depending on who you ask. I am Sicilian and grew up calling our tomato sauce sugo. This sauce did tend to have meatballs cooking in it and some say sugo is a sauce that has meat braised in it. Others say sugo generally refers to just sauce. Whether meat is in my sauce or not, I will always call my sauce sugo. That’s how it’s done in my family.

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If you already have your sugo made then the recipe is rather easy to throw together!  If not, this is the order to do things. Preheat oven, get rice  and lentils started, get sugo cooking, vegetable mixture, clean peppers, then stuff and bake. Alright, ready, here we go! 

20130730_195901Recipe, This recipe stuffs 12 medium sized peppers

12 bell peppers, I used 6 green, 2 yellow, 2 orange, 2 red
1 cup lentils
1 cup long grain brown rice- not instant
10 oz fresh spinach
8 oz mushroom
1/2 medium onion chopped
1 1/2 tsp minced garlic
2 1/4 cups sugo (or enough to nicely moisten the stuffing mixture) RECIPE BELOW
2 tsp olive oil
1 tbs parsley
salt, pepper

STUFFING
Get lentils and rice boiling in water. If you’re using box bought follow directions on box.
I used 5 cups water to 1 cup rice and 2 cups water to 1 cup lentils.
Season lentils with salt and pepper.
After rice is cooked stir in parsley, season with salt/pepper and drizzle with olive oil.

Saute over medium heat onions, garlic and mushrooms until soft. Add spinach and continue cooking until slightly wilted. Season with salt and pepper.

Mix rice, lentils, and veggie mixture together then ladle in some sugo until mixture is moist.

PEPPERS and ASSEMBLY
Cut tops off peppers and clean out the insides, remove seeds and ribs (or membranes).

Spray a baking dish and line peppers, open end up, season with salt and pepper.  Fill peppers with stuffing.
Fill bottom of dish, around peppers, 1/4 way full of water. Cover with foil. This allows to the peppers to steam.

Bake at 375 for 1 hour.

20130730_195843Sugo Recipe, makes a lot but whatever is left over I freeze or use the rest in another pasta dish

56 oz tomato sauce
2 tsp minced garlic
14 oz water
1 tbs olive oil (or oil of choice)
1 medium white onion, chopped finely
1 tbs dried sweet basil
1/3 cup raw sugar
salt and pepper

To Make the Sauce
In a pot, over medium heat add olive oil then saute the onion, salt and pepper. When onion is almost translucent add the garlic and saute a few minutes longer. Then add the tomato sauce, water, basil and sugar. Bring to a boil then reduce heat and let simmer

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4 thoughts on “stuffed Italian peppers

  1. Pingback: רוטב עגבניות שלמות | keren or tivonit

  2. Pingback: “Too much romance…it’s time for stuffed peppers” | Summertime Goals

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