Thursday, June 16, 2011

Nana's Stuffed Bell Peppers

Jim and Dorothy (Taylor) Langon
1953 (baby Jim in carriage)
Jim and Dorothy Langon 2009

Bill (Sylvanus) Taylor / Dorothy Augustine Taylor
I married into an Irish/Italian family, there are a few other nationalities in there but these are the dominate ones.   James Patrick Langon 100% Irish, Dorothy Marie Langon 50%Italian and 50% blend of English, German, Lenape Indian, Dutch...   If you are into heritage or culture you will find the Irish/Italian combination is quite common.  It is from my mother in laws Italian side we get a lot of traditional recipes adapted over the years to the changing markets, preferences or lifestyles.  We raised our kids with lots of stories of family, heritage, traditions, all cultures, and a whole lot of history.  Family connections are so important we both enjoy this and feel it makes our lives richer.  Over the years there have been many school projects that involve digging into family history and interviewing relatives although we still find new stories we hadn't heard before.

Wow, I am married over 30 years and this recipe has been a favorite whenever my Mother in Law makes it.  Why haven't I made them before?  Looking at the big display of peppers at the store it was like a light went off.  I called her from the store picked, up what I needed and tried it out.  Now they weren't hers, no matter what it is there is always something different about a recipe someone made for years.  I am convinced that the kitchen, equipment, where you shop, everything affects the outcome.  Knowing I can't fully recreate them I made a few twists as I usually do.  They were enjoyed thoroughly and will be made again.  I like the idea of anything you make ahead, this is a good meal for that also.  It can be its own meal as is or add a salad & crusty bread.

Nana's Stuffed Peppers

1 1/2 lbs Ground beef/chuck/ sirloin
4 large green bell peppers
2 stalks celery (chopped finely_
1/4 c grated Parmesan
1 egg
1/2 c bread crumbs
pepper                   >to taste
Italian seasoning
raisins  (optional)
favorite red sauce (homemade if you have time, my favorite jarred is Prego traditional)

Slice off the top of the green peppers, chop up the edges and saute the chopped pepper with the ground beef and celery.   Blend in Parmesan, egg, bread crumbs mix until bread stuffing type consistency.  Scoop into peppers, place peppers into baking dish that allows them to stand up, you can place ramekins in dish to help hold them up.  Pour a small amount of water into the bottom of the baking dish, top each pepper with sauce and add grated cheese to top if desired.  Bake about 30 min at 350┬║.

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