UnStuffed Peppers

If you find making stuffed peppers tedious, if your peppers end up too firm or watery,  if you don't like the ratio of pepper/filling -  try this route. Our family loves it!! if you like a LOT of green peppers, double the amount indicated below. This makes 10 'league ball' sized meatballs. If you want to make less, cut this entire recipe in half.

Have rice pre-cooked: measure 1/2 cup white rice & prepare it according to package directions.

Heat a few Tbsp. olive oil in a 4 qt. pan- over med. heat, add:
3 stalks sliced celery, 1 lg. coarsely chopped onion, 2 cloves chopped garlic & 4 large green peppers (cut in large pcs.), salt & pepper - saute 5 minutes, stirring occasionally, then cover & cook another 10-15 minutes on low heat or until the peppers begin to slightly soften.

To the vegetables, add a 28 oz. can of crushed tomatoes, a 14 oz. can of diced tomatoes, a 6 oz. can of tomato paste, salt & pepper, a couple shakes of cayenne, 1/2 tsp. dried thyme - I also add a heaping teasp. of Trader Joe's "21-season salute" which is a blend of seasonings/herbs that we really like - you can add 'Dash' or seasoned salt, but it's not the same. Stir well, cover and simmer on low for approx. 20 minutes while you prepare the meat.

For meat (NOTE: Use VERY LEAN ground meat or all the fat will cook out while baking, making the tomato sauce an unhealthy mess):

In a mixing bowl, put 1 lb. lean VERY LEAN ground pork, 2 lbs. VERY LEAN ground round (or sirloin), the cooked rice, 2 eggs, 1/2 cup plain breadcrumbs (fresh or dried), 1-1/4 teasp. ground black pepper, salt & a few Tblsp. chopped parsley. Mix together until everything's incorporated, then form into 10 balls - place them on a greased 9 X 13" baking pan (or a small roasting pan).

Spoon the pepper/tomato mixture on top of the meatballs. Cover the pan with foil (or cover the roasting pan) and bake for an hour & 15 minutes @350 degrees.