eat….drink….and be merry….it makes life better!
3 cups uncooked white rice
5 cups warm water
1 cup tomato juice (strain from 16oz can of whole tomatoes which the tomatoes will be used later)
2 celery stalks cleaned cut in half with leaves
1 sweet pepper cut in half and cleaned
3 parsley sprigs with stems
1 tablespoon olive oil
1 Pinch of salt
Pinot Grigio or Chardonnay chilled for consumption.
Place rice in large bowl with cold water. Mix well to remove rice flour (powder that covers the rice during packaging). Drain well and set aside. This process will make your rice less starchy and will not stick together.
Bring water and tomato juice to boil and add rice, olive oil and salt while stirring. Lower heat to low and drop in celery, parsley, and pepper halves. Do not stir, cover with lid and DO NOT TOUCH for 21 minutes.
All of this should be done while sipping on your chilled wine!!
After 21 minutes, remove from heat and let rest with lid cracked.
On to the stuffing mix.
6 large peppers
1 small yellow or orange sweet pepper diced very very small
1 1/2lbs ground beef
3 large celery stalks cleaned and diced very very small
1 large Spanish onion diced very very small
1 16oz can of crushed or 1 quart of homemade canned tomatoes
1 4oz cas of tomato sauce
1 bunch of fresh parsley
Morton’s Season Salt
Be sure to refill your wine glass!
Preheat oven to 200.
Okay, let’s get started on the peppers! Cut the tops off of the peppers and discard the stems (set aside the remaining top pieces, we will use these in a few) remove seeds and cartilage from the inside of the peppers. Rinse peppers in cold water and place them in a casserole dish large enough to fit them all without crowding each other. Cover bottom of casserole with water (just enough to cover the bottom) and a tablespoon of water in each pepper. Place in 200 degree oven for approx *20 to 30 minutes or until edges of the top of the peppers start to turn in.
*Note convection oven takes less time
Brown ground beef until beef is starting to brown, add onion, celery diced pepper tops and diced yellow pepper until onion and celery are transparent. Add homemade canned tomatoes or canned crushed tomatoes. Remove from heat and let rest.
***Check on your peppers. Be sure to refill your wine glass!
By this time your rice should be well rested! Delicately remove celery from the top of rice and place in bowl (this will be used later for topping) now, fluff up your rice with a large carving fork. Add Morton’s salt, celery salt and pepper to taste. Remove extra liquid from ground beef mixture and set aside for topping mixture. Add cooked rice to the ground beef mixture and blend well. Add 1 can of tomato sauce. Mix well.
In Food processor combine cooked celery, parsley, and pepper (from rice). Also add extra juice from ground beef mixture that you removed earlier. Now add the fresh parsley and the whole tomatoes and a dash of Morton’s season salt. Puree until smooth. Set this “topping” mixture aside.
Be sure to refill your wine glass! And crank the oven up to 350.
Now let’s stuff those peppers! Drain water from the peppers and return to dry casserole dish. With medium spoon place rice mixture into each pepper making sure not to pack the rice (this will cause pepper to crack) now top each pepper with a generous amount of topping mixture. Place the remaining rice mixture in separate casserole dish and return both to a 350 degree oven oven for 20 minutes.
Sorry, but I did not take a presentation picture on a plate. The extra rice mixture can be placed under a half pepper for serving. Or for those who do not eat the pepper, this mixture makes a wonderful side dish without the pepper.
These are always better the next day, and Chinese takeout containers are perfect for storage. Enjoy!