Pepperoni Ripieni


Pepperoni Ripieni
Recipe type: Appetizer
  • 6 medium-size bell peppers, washed, tops cut off, cut in half lengthwise, seeds and ribs removed
  • 2 cups cooked white rice
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • ½ cup finely chopped celery
  • 1 pound lean ground beef
  • 1 pound lean ground pork
  • ¼ cup chopped parsley
  • ½ teaspoon ground pepper
  • ¼ cup grated Romano or Parmesan cheese
  • 2 large eggs
  • 3 cups marinara sauce
  1. In a large sauté pan set over medium-high heat, add the olive oil.
  2. Add the onions and celery.
  3. Cook and stir until the onions become limp.
  4. Add the beef, pork, parsley and pepper.
  5. Cook and stir until the meats are no longer red, breaking up any large clumps.
  6. Drain excess oil from pan and cool the mixture a bit.
  7. In a large mixing bowl, combine the cooked rice, the meat mixture, the cheese and the eggs.
  8. Mix until well blended. Preheat the oven to 375 F.
  9. Lightly oil a large baking pan.
  10. Stuff the pepper halves with an equal amount of the rice and meat mixture.
  11. Set the peppers into the baking pan in one layer.
  12. Spoon the marinara sauce over and around the peppers.
  13. Cover the pan with aluminum foil and place the peppers in the preheated oven.
  14. Bake for 45 minutes.
  15. Remove the foil.
  16. Test the peppers to make sure they are soft and cooked through.
  17. Serve (one half or two halves, relative to portion sizing you choose) with additional warm sauce on the plate and grated Parmesan on the side.