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    • LET'S GET READY FOR THANKSGIVING >
      • AMAZING APPLE PIE
      • BANANA BREAD
      • BROCCOLI & CANNELLINI BEANS
      • BRUSSEL SPROUTS WITH PANCETTA AND PINE NUTS
      • BUTTERNUT SQUASH SOUP
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      • TORTELLINI CHICKEN SOUP
      • CHOCK FULL OF CORN BREAD
      • CLASSIC ITALIAN SAUSAGE STUFFING
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      • GRANDMA'S MASHED POTATOES
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      • THE THANKSGIVING WRAP
      • TURKEY TIME
      • TWICE BAKED POTATOES
  • In the News

GRANDMA'S 
STUFFED
​PEPPERS

This is an incredible dish that my mom's mom, Grandma Nettie, made. Grandma Nettie, was not the grandmother that really taught me had to cook but she did have her specialties. My mom remembers these peppers well. Although as she got older, Grandma Nettie did not cook as much so unfortunately, I am not so familiar with her specialties since I am the youngest grandchild in our family.  I wish they were on paper. So her peppers were a traditional meat and rice stuffed pepper with a marinara sauce. Now my other Grandmother, Grandma Mae, she made an awesome stuffed pepper. This is what I remember growing up on. She did not make a traditional recipe. Hers had no sauce and was made with a meat, spinach & proscuitto mixture.  So I decided to channel them both together and go with the more traditional ingredients but adding the flavors Grandma Mae loved. Let's bring them both together....as Grandma would say................
"IT'S ALL GOOD STUFF IN THERE......OF COURSE IT'S GONNA BE GOOD"

GRANDMA'S STUFFED PEPPERS

5 OR 6 WHOLE PEPPERS (I PREFER RED BUT YOU CAN CHOOSE ANY COLOR)
3  LBS GROUND BEEF (80/20 MIXTURE)
1  LARGE ONION
6  CLOVES OF GARLIC
1/2  CUP GRATED PECORINO ROMANO CHEESE
1  TBLSP GARLIC POWDER
1  TBLSP DRIED PARSLEY
6 SLICES OF PROSCUITTO
2  CUPS FRESH CHOPPED SPINACH
2  CUPS COOKED WHITE RICE
4-5  CUPS PREPARED MARINARA SAUCE
BLACK PEPPER
OLIVE OIL

This recipe will take a little preparation, but no worries, you can totally do this. Just follow step by step, it is very easy. You can put this together in your time on a Sunday, then just heat it up for an amazing weekday dinner....give it a try!!

Your oven will need to be preheated to 350 degrees!!

Start by preparing and steaming your peppers. Now there is some contraversary over presteaming them. Is it really necessary??? I prefer to, but that is just me. My partner, Lisa, says it is not necessary and just stuffs them raw. They will take just a bit longer in the oven but give both ways a try and let us know what you think!!!! But for today....I am steaming, HAHA!!

So grab your peppers. Cut the entire top off as shown and hollow out. Get them all into a large pot fitted with a steamer basket. Let them steam about 15 minutes until they are just beginning to soften. Do not overdo it or they will not hold up when you try to stuff them. So this is really just to get the process started.


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You can also prepare your white rice as directed on the package. You will need 2 cups of cooked rice.
.
Now for the stuffing. Heat about 3 TBLSP Olive Oil in a large saute pan. Add your chopped onions. Give them a 5 minute head start and then add your chopped garlic. Let them slowly simmer until soft and tender. Season with pepper only. We always need to season each layer but in this recipe we will be getting plenty of salt from the proscuitto and cheese that we do not need to add extra here.
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In a separate bowl, combine your meat with your garlic powder, parsley and cheese. Just give it a quick mix with your hand....

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Now add it to the pan and allow it to cook through until browned. Remember it will continue to cook in the oven.
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The next layer will be where Grandma Mae's flavors come in. She seemed to make soooo many dishes with spinach, proscuitto, garlic and onions. I remember chopping and chopping like it was yesterday. So next will be your proscuitto. Chop it all well and add it in......
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At this point, you can turn off your heat...because next you will add your chopped spinach and that will wilt in seconds in the hot meat.
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You are almost there......just drain the fat from the pan.....

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Add the last pieces to this puzzle......the rice and 2 cups of the prepared Marinara Sauce.
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Mix all together..........and you are done!!! Have you tasted it by now???? I could eat that whole pot........but let's grab our peppers and stuff them before we do.
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So just fill them to the top, get them into an oven safe baking dish. I actually like to put them into my Dutch Oven but you can use any dish, as long as it is deep enough. Cover them with the last 2 cups of Marinara Sauce and bake them covered at 350 for about 40 minutes. Don't forget if you did not steam them first, they will need more time in the oven. I would say about an hour total.
​
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So bake and enjoy....depending on the size of your pepper you may also need to adjust the cooking time. You can just poke it with a fork to make sure the pepper is softened. I had huge ones....they were quite a meal in themselves. But serve with a great piece of crusty Italian bread on the side...and maybe extra Marinara just in case.....WOW!!!! You are going to love these!!! I think channeling both my Grandmothers was the perfect result in these peppers. An amazing traditional dish with a new twist of flavor. Doesn't get any better than that!!!!!
   ENJOY!!!!   ALL GOOD STUFF!!!!
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  • Home
  • Nana's Blog
    • About Nana
  • PHOTO BUFFET
  • Recipe Box
    • APPETIZERS
    • BEEF
    • BRUNCH >
      • APPLE CINNAMON & RAISIN PANCAKES
    • CHICKEN >
      • CHICKEN FLORENTINA
    • DESSERTS >
      • HALLOWEEN FUN
      • RED VELVET WITH CREAM CHEESE FROSTING
    • EGGPLANT
    • HOLIDAYS
    • LAMB
    • PASTA
    • PIZZA
    • POWER FOODS
    • ROLL WITH IT, MEATBALLS AND MORE...
    • SALADS
    • SAUCES/GRAVIES
    • SEAFOOD
    • SIDES
    • SOUPS
    • VEAL/PORK
  • CHEF CIRCLE
    • VERY IMPORTANT CHEFS >
      • FALLON STEAK
      • POWER BROWNIE BITES
      • POWER OAT BARS
      • QUINOA STUFFED PEPPERS AND TOMATOES
    • JUNIOR CHEF'S CIRCLE >
      • BLUEBERRY AND APPLE TURNOVERS
  • Featured Recipes
    • APPETIZERS >
      • BUFFALO CHICKEN DIP
      • LOADED GARLIC CHICKEN WINGS
      • PINEAPPLE & MANGO SALSA SALSA
      • PULLED PORK STROMBOLI
      • ROMEO'S BALSAMIC CHICKEN MEATBALLS
      • SAUSAGE & CRESCENT ROLL UPS
      • STROMBOLI FUN
    • BASICS >
      • BREAD CRUMBS
      • GARLIC & PARMESAN CROUTONS
      • RICOTTA CHEESE
      • SICILIAN DIPPING OIL
      • ROASTED PEPPERS
    • DESSERTS >
      • APPLE CRUMB MUFFINS
      • APPLE FRITTERS
      • APPLES IN A BLANKET
      • BIRTHDAY CAKE OREO STUFFED BIRTHDAY CAKE CUPCAKES
      • COCONUT BANANA PROTEIN MUFFIN
      • ICE BOX CAKE
      • PUMPKIN PIE PROTEIN BALLS
      • PUMPKIN SPICE GRANOLA
    • ENTREES >
      • AMENESTE
      • ASIAN CHICKEN BITES
      • CHEESY STEAK SANDWICHES
      • CHICKEN PARM MOZZ STUFFED CRSUT PIZZA
      • CHICKEN POT PIE
      • CROCK POT CHILI
      • HONEY MUSTARD GLAZED SALMON
      • ITALIAN WEDDING SOUP
      • LENTIL & QUINOA SOUP
      • MALL CHICKEN
      • PEA SOUP
      • SHEPARDS POT PIE
      • SHRIMP FRANCESE
      • SIMPLY DELICIOUS SKIRT STEAK
      • THE CJ BURGER
      • TOMATO ORZO SOUP WITH GRILLED CHEESE CROUTONS
    • SAUCES AND GRAVIES >
      • BARBECUE SAUCE
      • CUCUMBER TZATZIKI SAUCE
      • COFFEE & COCOA DRY RUB
      • GIGI'S SUNDAY GRAVY
      • GINGER & SPICE DRY RUB
      • HONEY MUSTARD SAUCE
      • VODKA SAUCE
    • SALADS >
      • BERRY FUN SALAD
      • CRAB AVOCADO STACK
      • FALL MEDLEY CHICKEN SALAD
      • KALE & ADUKI BEAN SALAD
      • QUINOA & KALE SALAD
      • SWEET CHILI SHRIMP
      • TRIFLE BOWL COBB SALAD
    • SIDES >
      • CHILI PEPPER BRUSSEL SPROUTS
      • CREAMY CRAB STUFFED MUSHROOMS
      • OVER STUFFED POTATOES
  • HOLIDAY TIME
    • CHRISTMAS COOKIES
    • A CHRISTMAS EVE FEAST
    • Holiday Parties...Here We Go!!! >
      • CHICKEN VODKA PARM SLIDERS
      • LOBSTER AVOCADO CROSTINI
      • RICE BALLS-ARANCINI
      • RISOTTO PRIMAVERA BALLS
      • SHRIMP RISOTTO BALLS
      • SPINACH AND RICE BALLS
      • STEAK SLIDERS
      • TOMATO RICOTTA CROSTINI
    • IT'S CHRISTMAS TIME!!!!! >
      • BACCALA
      • BACON WRAPPED SCALLOPS AND SHRIMP
      • CHOCOLATE CHERRY & ALMOND BISCOTTI
      • CRAB LEGS & LOBSTER TAILS
      • CRANBERRY PISTACHIO BISCOTTI
      • CREAM PUFFS
      • DECADENT CHOCOLATE THUMBPRINTS
      • ITALIAN LEMON COOKIES
      • KORALAKIAI
      • LEMON/ORANGE CANDIES
      • MINI CRAB CAKES
      • MINI PECAN PIES
      • PEANUT BUTTER CUP HEAVEN
      • RAINBOW COOKIES
      • RASPBERRY WHITE CHOCOLATE ALMOND THUMBPRINTS
      • RICE PUDDING
      • SWEDISH GINGERBREAD
      • TIRAMISU
      • ZUPPA DI PESCE
    • LET'S GET READY FOR THANKSGIVING >
      • AMAZING APPLE PIE
      • BANANA BREAD
      • BROCCOLI & CANNELLINI BEANS
      • BRUSSEL SPROUTS WITH PANCETTA AND PINE NUTS
      • BUTTERNUT SQUASH SOUP
      • CANDIED YAMS
      • TORTELLINI CHICKEN SOUP
      • CHOCK FULL OF CORN BREAD
      • CLASSIC ITALIAN SAUSAGE STUFFING
      • GINGER AND SPICE BUTTER
      • GRANDMA'S MASHED POTATOES
      • HERB & GARLIC BUTTER
      • HONEY WHISKEY GLAZED CARROTS
      • MASHED SWEET POTATOES WITH A PECAN CRUMBLE
      • MUSHROOM & BACON STUFFING
      • PUMPKIN CHEESECAKE WITH A CHOCOLATE GANACHE
      • PUMPKIN ICE BOX CAKE
      • PUMPKIN MUFFINS
      • PUMPKIN & SPICE COFFEE CAKE
      • SIMPLE CRANBERRY SAUCE
      • STRING BEANS ALMONDINE
      • STUFFED CAULIFLOWER
      • STUFFED TURKEY BREAST
      • STUFFED MUSHROOMS
      • THANKSGIVING...4 DAYS TO GO
      • THANKSGIVING....3 DAYS TO GO
      • THANKSGIVING...2 DAYS TO GO
      • THANKSGIVING...1 DAY TO GO
      • THANKSGIVING SHEPARDS PIE
      • THANKSGIVING SLIDERS
      • THE THANKSGIVING WRAP
      • TURKEY TIME
      • TWICE BAKED POTATOES
  • In the News