These stuffed peppers are not your traditional stuffed pepper with the rice and sauce. My dad's side of the family came from Genoa, Italy, and I believe this version came from the more northern regions in Italy. Or it was just my grandmothers imagination at work that made this recipe so amazing??? I wish she was still here to ask!! Either way, my family has enjoyed this dish for all of the years I can remember.
4 RED PEPPERS 2 LBS GROUND BEEF 1 ONION CHOPPED 2 CELERY STALKS CHOPPED VERY FINE 8 CLOVES GARLIC CHOPPED 2 PKGS FRESH SPINACH 1/2 CUP GRATED PARMESAN CHEESE 1/4 TSP NUTMEG 2 EGGS OLIVE OIL SALT & PEPPER
First step is to create that magic combination of putting the chopped onion, celery and garlic in a saute pan which is sauteed in about 3 tblsp of heated olive oil. The smell in your house after doing just this is amazing. This is the amazing smell that my grandmothers house smelled like everyday. I think she started practically every thing she made with this so it was just a permanent smell in her house. Brings back memories of cooking with her every single time. My job was always....peel the garlic when I was a kid!!
Season with salt & pepper. Cook slowly until all are very tender and soft and set aside to cool.
Your second step is to steam the spinach. Its amazing how much it looks like before cooking and what it turns out to be after steaming.
Hysterical....right?? I just put it in a pot with a steamer basket and add little by little until its all steamed down. When its done you can just turn it onto a cutting board and chop it as finely as you can....then chop it some more. You really want this chopped very, very fine!!!
Put the meat in a mixing bowl and add the cooled onion, garlic mixture. Add the cooled spinach. Then the cheese, eggs and nutmeg. Mix really well with your hands. You can add a handful of warm water to the mixture in this process to add just a bit more moisture.
Now you are ready for your peppers. Just cut them in have and clean them.
Go ahead and stuff them full of that fabulous stuffing!!!
Put just a bit of water in the bottom of the pan. Just enough to cover the bottoms of the peppers. This will help steam the peppers as they cook. Cook them covered in a over preheated to 350 degrees for an hour. Now uncover them and continue to cook for another 15 minutes to brown the tops. You can drain some of the juices they have produced during the cooking first.