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Categories:
extra-virgin olive oil onion garlic lean ground beef salt baking potatoes freshly grated Parmesan cheese flat leaf parsley breadcrumbs red bell peppers
Viewed: 68 - Published at: 6 years agoIngredients
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 12 lb lean ground beef
- salt and pepper
- 2 lbs baking potatoes, boiled and mashed
- 1 cup freshly grated parmesan cheese
- 2 tablespoons chopped flat leaf parsley
- 12 cup breadcrumbs
- 4 large red bell peppers or 4 large green bell peppers, caps removed and reserved, seeds and white membranes discarded
Method
- Preheat the oven to 400 degrees F.
- In a medium skillet, heat 2 tablespoons of the olive oil over medium-high heat.
- Add the onion and two thirds of the garlic and cook until softened, about 3 minutes.
- Add the ground beef and cook, stirring to break up the beef, for about 5 minutes, or until browned; season to taste with salt and pepper.
- In a medium bowl, combine the mashed potatoes with 1/2 cup Parmesan and the parsley.
- In a small bowl, combine the bread crumbs with the remaining 1 tablespoon of olive oil, the remaining one third of the garlic and the remaining 1/2 cup Parmesan.
- Stand the bell peppers upright in a baking dish.
- Stuff each pepper with one quarter of the potato mixture, then one quarter of the meat mixture.
- Top the stuffed peppers with the garlicky bread crumbs and the bell pepper caps, and drizzle with olive oil.
- Roast the stuffed peppers until tender, about 30 minutes.
