Stuffed bell peppers
For our family stuffed bell peppers is one of those classic comfort food dishes. It is fragrant, delicious, filling, easy to make, a real crowd pleaser and is perfect for both family meals and entertaining.
<br />You have to love a recipe where you get your meat, vegetables, and starch all in one delicious, package.
<br /> I rarely make them exactly the same way. I use different set of herbs and seasoning depending on what strikes my fancy looking through the spice cabinet, what kind of meat I have or just want to make a meatless version. I like to use red and yellow bell peppers because they are sweeter then green ones; use the type you like best. This filling is great stuffed in cabbage or grape leaves, in zucchini or eggplants.
<br /> I cut the peppers in half lengthwise, so the filling ratio is much more and they cook evenly. The only request I have is, never put eggs, breadcrumbs and cooked rice, this filling isn’t a meatloaf. A very flavorful tomato sauce, the best meat, a lot of vegetables and fresh herbs will make this dish irresistible. In this recipe I used beef and lamb, kind-of a Greek-Style version and thought that a combination of mint and dill will work perfect; it really does.
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