A new spin on traditional stuffed peppers is oh so good!!
Tools you'll need:
Crockpot (Shout out for my crockpot which is by Ninja... it's a stovetop, oven, and slow cooker! I highly recommen it)
Cutting board
Veggie knife
Large Mixing bowl
Measuring cups
Measuring spoons
Liquid measuirng glass
Whisk
Ingredients:
Meat:
1 lb 90% lean ground beef
1 lb ground veal
1 lb ground pork
2 Cups bread crumbs
3/4-1 Cup milk (preferrably whole)
4 Large eggs
2 tsp salt
1 - 2 tsp cracked red pepper flakes
2-3 Tbs oregano
2-3 Tbs parsley
2 Tbs basil
2-3 Tbs thyme
1 Large finely diced onion
4 cloves finely minced (or 1 - 3 Tbs) garlic
2 Tbs worcestershire sauce
2 Tbs ketchup
3 Tbs mustard (I personally like dijon)
8-9 Poblano peppers
1/2-1 tsp cracked black pepper
Sauce:
2 15-oz cans tomato sauce
1 8-oz block cream cheese (full fat)
1 small can tomato paste
water
1/2-1 Cup cream or whole milk
salt to taste
Instructions:
Put all the ingredients for the meat (except the peppers) in a large mixing bowl and thoroughly mix using your hands.
On the cutting board, cut the tops off the peppers and remove the seeds. If you don't like heat, use bell peppers. Carefully stuff the meat mixture down inside until it is bulging out the top. Place the peppers in the crockpot. Any remaining meat can be formed into meatballs and placed in the crockpot. Add the tomato sauce, tomato paste, about 1/2 or a little more of water and cover. Turn the crockpot on low for 8 hours or high for 4 hours. I always serve these with my perfect mashed potatoes (recipe also on this blog).
When the peppers are done, I remove them. Soften the cream cheese in the microwave and cut it into small (about 1 in) cubes and add to the tomato sauce. Add the milk and salt to taste Stir until well combined. My crockpot is also a stovetop, so I usually turn it on medium to let it bubble together. I also sometimes add some more cracked red pepper flakes if I want more heat. Ladle the sauce over your pepper and mashed potatoes! Yummmm Mangia!
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