Note by Phyllis Brown: I made these last night when Ritchey’s brother came for supper – and forgot to take pictures! These are the leftovers we had tonight. The Rosemary Infused Lemonade is from Rufus’ Food and Spirit Guide – it was so good! Especially on a hot day like today! The Fried Potatoes With Red Onion and Dill is an earlier post. Lemon Green Beans completes the meal.
Best Stuffed Peppers Ever!
- 3 large peppers – I used red, orange and yellow
- olive oil
- 1 pound hamburger
- 1 medium red onion, chopped
- good handful of fresh dill, chopped
- 3/4 can fire-roasted tomatoes
- 1/4 cup raisins
- 1/2 cup sourdough breadcrumbs
- Pecorino Romano
Cut peppers in half, remove stem and seeds. Wash, let drain. Drizzle olive oil in 9×13 baking dish. Arrange pepper halves, sprinkle with a little salt and pepper and olive oil. In a large bowl combine remaining ingredients except a small part of the breadcrumbs and cheese. Add salt and pepper. Mix well – your hands are best for this job! Fill pepper halves with mixture. If there is extra, make medium meatballs and add to dish. Cover with foil and bake at 400 degrees for 30 minutes. Remove foil, turn oven to 425, sprinkle with remaining breadcrumbs and cheese. Cook for an additional 30 minutes.