- 1 LB mixture of beef, pork & veal (meat loaf)
- 3/4 cup Italian-style breadcrumbs
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk (adjustable)
- dash salt & pepper
- 3 large red bell peppers
- 2 TBSP olive oil
- 1 – 2 cloves garlic
- 1 – 2 TSP oregano
- 1 small can tomato sauce (Contadina 8 oz.)
- 1/2 cup water
In a small bowl, combine bread crumbs, cheese, egg, salt & pepper and enough of the milk to moisten the mixture. It should be the consistency of cooked oatmeal. Add meat into breadcrumb mixture and combine together with fork or clean hands. Put aside.
Wash peppers. Cut out steam, leaving a round hole big enough to spoon in meat mixture. Clean out all seeds and soft tissue. Stuff peppers with meat.
In a large, coverable skillet or pot, heat olive oil over medium flame. Brown stuffed peppers on all sides. Add sliced garlic to pan and saute until softer. Add oregano, tomato sauce and water. Mix ingredients together and reduce heat. Simmer for 1/2 to 1 full hour.
If the sauce is too soupy, cook a little more uncovered until sauce is thicker. To keep sauce from burning, add water a little at a time.
Serve over rice.
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