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Golden raisins and pine nuts add an out of this world flavor to these yummy stuffed peppers!
For the sauce:
In a large skillet over medium high heat, heat the olive and garlic. Saute for one minute watching carefully so as not to burn. Add the ground peeled tomatoes, salt, sugar and basil. Reduce heat and simmer for 5-8 minutes. Remove from heat and set aside.
For the peppers:
Preheat oven to 400 F. Slice the tops off the peppers and remove seeds and ribs. Save the tops. Set both aside.
In a skillet over medium heat, add the olive oil and chopped onion. Saute until soft, about five minutes. Add in the garlic and cook for an additional minute. Add in the ground meat and cook until no longer pink (about 10 minutes). Drain fat and place cooked meat in a large mixing bowl. Season with salt and pepper. Add the cooked rice, 3/4 cups tomato sauce, 1/2 cup Parmesan cheese, golden raisins and pine nuts. Mix thoroughly. Divide the mixture evenly between each pepper. Place the four peppers in an 8 inch square pan standing up. Pour remaining sauce over and around the peppers. Sprinkle mozzarella cheese evenly on top of the peppers. Place the tops back on the peppers. Cook for 20 minutes uncovered, then cover with tin foil and cook an additional 30 minutes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!