I always find it interesting what some people list among their favorite comfort meals. You know, the kind of meal you wish your mom could come and make for you when you’ve had a rough day. For me, it’s meatloaf, homemade macaroni and cheese, mashed potatoes, and brown sugar carrots. It’s what I always asked my mom to make me my last night before heading back to college.
For many people, stuffed peppers top the list.
One day, while searching through my cookbooks, I saw this and knew I had to make it. I’ll admit, I’m not a die hard lover of stuffed peppers, but I really liked these and looked forward to having them for lunch the next day (always a good sign).
What’s your ultimate comfort meal?
adapted from Giada de Laurentiis, Giada’s Family Dinners
non-stick cooking spray
1 small onion, minced
1/4 c. chopped fresh Italian parsley leaves
1 large egg
3 TBSP ketchup
3 garlic cloves, minced or pressed
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 c. grated Pecorino Romano, plus more for sprinkling
1/4 c. dried plain bread crumbs
1 lb. ground turkey sausage (I used spicy)
4 bell peppers
1. Preheat the oven to 400 degrees F. Generously spray an 8×8 baking dish with cooking spray.
2. Mix together the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl. Stir in 1/3 c. cheese and the bread crumbs then mix in the turkey.
3. Cut the tops off the peppers and use a spoon to scrape out the ribs and seeds. Stuff the peppers with the turkey mixture and place upright in the baking dish. Spoon the marinara sauce over the stuffed vegetables.
4. Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 50 minutes. Remove from the oven and sprinkle with additional cheese. Return to the oven for five minutes.
5. To serve, let peppers rest three minutes, then transfer to a platter and serve with additional sauce.
three years ago: One of my mom’s all-time favorites–ciabatta pizza with walnut pesto.