My mother's
Floating Stuffed Peppers

Another of my childhood favorite dinners.

About this recipe

Early in our marriage, Grandma Karen experienced my mother's stuffed peppers, enjoyed them as much as I always did, and asked for the recipe.  Of course, there was no recipe, and my mother responded along the lines of, "you stuff the peppers and cook them in sauce until their done."

During a subsequent visit to our house, my wife requested that my mother prepare the peppers for dinner that night.  She then watched carefully and recorded every move my mother made.  That was over 40 years ago!  Grandma Karen has been preparing this recipe ever since.  I have never made it.  There was never a need.

Ingredients

Directions

  1. Slice the green peppers in half, cutting from top to bottom.  Remove the stems and seeds. 
  2. Spoon the uncooked Italian Meatball mixture into each pepper.
  3. Place the stuffed peppers into casserole dishes. 
  4. Bake uncovered in a 375° F oven for 30 minutes until the peppers are lightly browned.
  5. Remove the casseroles from the oven and skim off and discard any grease.  Pour the cooked Tomato Sauce over the peppers until the casserole is about half filled.
  6. Sprinkle freshly-grated pecorino Romano cheese over the top, and cover with aluminum foil. 
  7. Bake in a 350° F oven for 60 minutes.
Ready for the oven. the first time.
Ready for the oven the second time.
Floating Stuffed Pepper with tortellini.
Posted: March 2014.