Lemon Pasta from John Alberti

It doesn’t get any easier than this. Lemon Pasta is inexpensive to make, easy and quick to prepare, and is a delicious lemony, cheesy pasta delight. Lemon Pasta is a perfect main dish or as a side dish served alongside any lightly grilled protein.

I discovered this recipe watching Hoda and Kathie Lee while I was getting a mani/pedi. Devine intervention. I love lemon, in whatever form it comes. Lemon has such a pleasing and uplifting scent. Any lemon carcasses are put through the garbage disposal for a lingering, fresh-smelling aroma. Take a look at a lemon-sour cherry coffee cake I love to bake: Macrina Bakery Lemon Sour Cherry Coffee CakeSeriously delicious.

The ladies were cooking up dishes made with lemons and the Alberti twins, John & Tony. While downing shots of Limoncello between bites of pasta and Limoncello cake. Looked like a very happy show! Then, Huda and Kathie Lee always have a happy show.

Anyway, I can’t take credit for Lemon Pasta. John Alberti gets all the credit. (As well as the photo.) It’s such an easy and basic recipe. I’m certain every Italian nonna around the world has made something very similar, if not the exact recipe. Don’t leave out the fresh basil. In addition to lemon, I love the flavor and smell of basil – a refreshing and sensory herb. A girlfriend of mine sent me home with a hunk from her garden that I used here. Thanks, Cindy!

I prepared half the recipe for us served with a leftover salmon filet and a big green salad. No garlic bread, unless you love your carbs. There are plenty of carbs in the pasta. (I love carbs, but we need to watch our dietary intake.  Garlic bread is now on our “I have to have now it or I’ll die” list.)  Or it can be made with low-carb pasta or pasta made from quinoa or whole wheat. There are so many options available now.

Get out the olive oil, lemon juice and zest, basil, and linguine. Buon appetito!

at mimi's table signature

Lemon Pasta from John Alberti
 
Prep time
Cook time
Total time
 
It doesn't get any easier than this. Lemon Pasta is inexpensive to make, easy and quick to prepare, and is a delicious lemony, cheesy pasta delight. Lemon Pasta is a perfect main dish with a big green salad, or as a side dish served alongside any lightly grilled protein.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
Ingredients
  • 1 pound linguini
  • ⅔ cup extra-virgin olive oil
  • ½ cup freshly grated Parmigiano Reggiano cheese
  • ½ cup freshly squeezed lemon juice
  • 1 Tablespoon lemon zest
  • ⅓ cup chopped fresh basil, plus more for garnish
  • Salt & Pepper as needed
Instructions
  1. Bring a large pot of salted water to a boil. Cook linguini according to package directions to slightly less than "al dente."
  2. While the pasta is cooking, whisk the olive oil, lemon juice, lemon zest, and basil in a large saute pan. Heat over medium heat.
  3. With tongs, lift the cooked pasta out of the pot and into the saute pan with the lemon sauce. Use tongs to integrate the sauce and pasta. Remove the saute pan from the heat.
  4. Add grated Parmigiano Reggiano. Lift with tongs until incorporated. Add the fresh basil, and toss again to incorporate.
  5. Serve with extra grated Parmigiano Reggiano and fresh basil.
Notes
Lemon Pasta may be served as a main dish with a big green salad, or as a side dish for lightly grilled fish or meat.
Substitute any pasta alternative for linguine: quinoa, bean, gluten-free, whole wheat. Cook according to package directions.

 

 

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Shrimp Tacos

at mimi's table mexican shrimp tacos

Simply put: This is one of the most delicious taco recipes ever! Jessica and I made this for “Cinco de Mayo.” Marinated and grilled shrimp offers up the perfect shrimpy bite. And I mean PERFECT! These shrimp tacos are an amazing combination of flavors and textures. They’re refreshing, too. Do I sound excited? Oh, my mouth is watering!

And a Negra Modelo. Doesn’t get any better. Truly! My son-in-law introduced me to Negra Modelo a long time ago when he and my daughter went to a late lunch. So good and flavorful – it’s the perfect beverage with good Mexican food.

When Richard and I vacationed in Mexico a few years ago, I ordered Negra Modelo. The beer was delivered in a tumbler-sized glass filled with ice. Lime juice freshly squeezed over the ice, and a healthy portion or lime juice. The Modelo was served alongside to pour over the ice and lime juice. Oh, so refreshing!

The cooked shrimp are placed in warmed corn tortillas, doubled, so two tortillas for each ta top. Then a layer of finely shredded cabbage for a nice crunch topped with this amazing sauce from Indian chef Aarti Sequeira at the Food Network. I didn’t have banana peppers, but if you like a tangy bite with a little heat, I’d put a few of those on, too, before digging in.

at mimi's table shrimp tacos grilling shrimp

In fact, this is Arati’s Fish Taco recipe. I substituted shrimp and added the guac. I’ve made this dish with fish, too, and it’s equally delicious. Thanks, Arati!

at mimi's table shrimp tacos zachy endorsed

Zachy Endorsed

If you try your hand at Shrimp Tacos, I’d love to know what you think!

Let’s make up a batch, shall we?  

Shrimp Tacos
 
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These Shrimp Tacos are a delicious bite of heaven. Quick and satisfying. Serve with a chilled Negra Modelo for a perfect meal.
Author:
Cuisine: Mexican
Serves: 3-4 servings
Ingredients
  • For The Shrimp
  • 2 lbs raw large shrimp (21-25/pound count), peeled and deveined
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons ground coriander
  • 2 teaspoons ancho chile powder
  • Pinch cinnamon
  • Kosher salt and freshly ground black pepper
  • For The Sauce
  • ½ cup mayonnaise
  • 1 clove garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chili powder
  • 1 lime, juiced, plus extra if necessary
  • Kosher salt and pepper
  • At Service
  • 24-6" corn tortillas, wrapped in foil and warmed in the oven at 225 degrees for 10-15 minutes
  • Finely shredded cabbage or angel hair coleslaw mix
  • Pickled banana peppers
  • 1-2 fresh limes cut into wedges
Instructions
  1. Rinse shrimp in a colander under cool running water. Line a baking sheet with a double thickness of paper towels. Put the shrimp on top and cover with another layer of double paper toweling. Pat dry.
  2. In a large bowl, mix the marinade ingredients. Add shrimp and toss until it's well coated. Cover with plastic wrap and set aside for 30 minutes.
  3. In a small bowl, mix the sauce ingredients. Cover with plastic wrap and chill in the refrigerator to let the flavors blend.
  4. If you're serving homemade guacamole, now's the time to put that together. Keep in the refrigerator until ready to serve.
  5. Divide tortillas into two stacks. Wrap tortillas with aluminum foil and set inside a 225F degree oven to warm.
  6. On the stove, heat a grill pan over medium-high heat. Begin to grill the shrimp in batches making sure not to overcrowd the pan. Grill for two minutes on each side, or until the shrimp turn pink. Be sure not to overcook the shrimp, because they will become tough.
  7. As the shrimp cook, remove them to a bowl covered with aluminum foil.
  8. To Serve
  9. Set out warm tortillas, cooked shrimp, shredded cabbage, guacamole, sauce, and banana peppers buffet-style. Let everyone assemble their own tacos with whatever they like.
Notes
Shrimp Tacos may be served with refried beans, Mexican rice, or a salad. I've never cooked seafood on an outdoor grill, so I can't comment, but they certainly could be grilled. Enjoy!

 

Rice Pilaf with Pignoli, Peas & Cheese

at mimi's table side dish rice pilaf 2

This is a side dish with a perfect bite. Savory basmati rice, orzo, and pignoli (pine nuts) married with onion, peas, and Parmesan cheese. Rice Pilaf with Pignoli, Peas, and Cheese is a homogenous bite of savory, crunchy, cheesy, and fresh.

You can serve this side with almost anything: pork, chicken, fish; proteins on the lighter side, I would advise. This side is a most welcome variation from traditional rice or potatoes or noodles. I can’t emphasize enough the phenomenal addition of pine nuts. Walnuts, pecans, especially slivered almonds are respectful substitutes. Whatever you decide, don’t exclude toasted nutmeats. I have not made this recipe with brown basmati or another brown rice, because the cooking time may be off.

at mimi's table retro woman4

Rice Cooking Tip:  Don’t over boil the rice. The initial heat should be to boiling without the lid, and then immediately to a gentle simmer with the lid on for 12-15 minutes. I don’t know what your stove considers a “gentle simmer.” You must understand your equipment: gas or electric or induction. I love you, but you should figure it out. Otherwise, everything with perfect rice is bad, very bad.

When cooking any type of rice, once the cooking time has expired, take the pot off the heat, fluff the rice with a fork, put the lid back on, and let the rice sit for 10 minutes before serving. If the rice is undercooked, letting it rest cures a multitude of sins.

I put a pat of butter, a Tablespoon, into the cooking liquid as the rice comes to a boil, regardless of the type of rice. You will not imagine the different flavor ordinary rice takes on with a simple bit of fat.

Let’s cook some, shall we?

Rice Pilaf with Pignoli, Peas & Cheese
 
Prep time
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Total time
 
This is a side dish with a perfect bite. Savory basmati rice, orzo, and pignoli (pine nuts) married with onion, peas, and Parmesan cheese. Rice Pilaf with Pignoli, Peas, and Cheese is a homogenous bite of savory, crunchy, cheesy, and fresh.
Author:
Recipe type: Side dish
Cuisine: American
Serves: 4 servings
Ingredients
  • 2 Tablespoons olive oil
  • ½ cup sweet yellow onion, sliced in strips
  • 1 teaspoon garlic, minced
  • ¾ cup basmati rice, uncooked
  • ½ cup orzo, uncooked
  • 2 cups chicken broth
  • ½ teaspoon salt
  • Additions:
  • ¼ cup pignoli (pinenuts), toasted, substitute slivered raw almonds, or raw walnuts, pecans, also toasted
  • ½ cup frozen peas
  • ¼ - ½ cup Parmesan cheese, grated
Instructions
  1. I like to use my favorite Guardian Ware pot for this or you may use any 2.5 - 3-quart heavy bottomed pot with a lid.
  2. Heat olive oil over medium-low heat. Add onion and saute until golden, about 5 minutes. Stir occasionally so the onion browns but not burns.
  3. Add garlic. Cook for less than 1 minute, or until you can smell the garlic fragrance.
  4. Add rice and orzo. Cook for 2 minutes, making sure all the grains are coated in oil.
  5. Add broth and salt.
  6. Heat until boiling. Immediately reduce heat to medium-low.
  7. Cook for 12-15 minutes, until all the liquid, is absorbed.
  8. Remove the pan from heat. Let sit covered for 10 minutes.
  9. Add pignoli, cheese, and peas. Stir lightly until combined. Cover and let steep for an additional 10 minutes.
Notes
Before serving, feel free to add a couple Tablespoons chopped fresh Italian parsley or fresh chopped basil, if that's your flavor choice.

 

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Chili 101: Mimi’s Favorite Chili

at mimi's table mimi's favorite chili 101 #1

It’s that time of year! Here in central Indiana, we’re having the coldest winter of any I remember here in quite a long time. In fact, it’s been warmer in Billings, Montana, my former home. Temps reached -16°F last night. No weather for man nor beast. But a perfect time to warm up with a steaming bowl of Mimi’s Favorite Chili.

(Uh, don’t be put off by the green stuff mixed in with the sour cream in the above picture. I served Mexican dinner on Christmas Day and my husband mixed the guacamole and sour cream together. It looks questionable, but was delicious!)


I’ve made this chili recipe for as long as I can remember, seriously forty years or more. Sometimes we eat as pictured. Sometimes I’d make up some macaroni and serve the chili over that. A friend of mine used to serve her chili over cooked rice – another option.

Funny. Richard and I were in Costco the day before I made the chili pot. A customer overheard us talking about making chili, and immediately invited himself over. Our conversation wandered to the topic of what to serve with chili. This fella said he insists that his chili is served with a peanut butter sandwich. “Well, of course!” I said. Our new friend and chili connoisseur told us he was having a difficult time winning over his wife to the idea.

In the mid-century olden days, the school cafeteria always served chili with peanut butter/honey sandwiches and carrot and celery sticks. We settled it must be an Indiana thing.

Any way you like it, a hot bowl of chili, mild or spicy, is a surefire way to warm up your bones!

Let’s make some!

at mimi's table mimi's favorite chili 101 #2

First, brown your meat in a heavy 6-qt dutch oven or other heavy pot. Oh, and don’t forget to add a Tablespoon or so of cooking oil to the pot, bring up to medium-high heat, then add the meat. Even though there’s fat in the meat, the oil helps the process along. You may use ground beef or ground turkey, as long as it’s pretty lean. I normally use 90% lean ground beef, but don’t be afraid to use turkey. It’s delicious and we really can’t tell the difference once the chili is finished.

While the meat is browning, dice up a nice large yellow sweet onion, set aside. Mince 2-3 cloves of fresh garlic, set aside. Measure the chili powder, cumin, black pepper, cinnamon, and paprika into a small bowl, set aside. Open up your cans of tomatoes and beans. The goal is to have everything at the ready so the dish comes together quickly.


Chili 101

AMT Here's a tip iconNow’s the time to have a discussion about heat – like hot peppery heat. Not everyone shares the same enthusiasm for peppery spicy food. I, myself, like the heat from peppers or Tobasco sauce or ground cayenne, but enjoy the flavors in moderation. I like the simple spike of heat, but not so hot that’s it’s uncomfortable to eat.

If you like the flavor of pepper but not the heat, add one diced green pepper, or throw in a stalk of diced celery, or both.

Need to add a little extra heat? Add 1-2  finely diced jalapenos or 1-2 finely diced serranos, which are hotter than jalapenos. Set them aside with the minced garlic.

What I do is add a finely diced jalapeno, a finely diced serrano, and add dry ground cayenne to the dry spices. A couple shakes of red pepper chili flakes goes in there, too. And a couple shakes of Tobasco sauce as the chili cooks.

You can always add more hot peppers to the mix if you like spicier chili or include the pepper membranes and seeds into the dice, which adds another level of heat. Remember, however, to add peppers to the browned meat when you dump in the diced onions. If you decide to ladle the chili into serving bowls over macaroni or rice, keep in mind that will lower the heat level, too.

If you’re serving children, look out. In my experience, they don’t tolerate peppery heat at all – enter macaroni or rice and lots of cheese.


at mimi's table mimi's favorite chili 101 #3

Now the meat is nicely browned. Add the onion and peppers (hot or mild). Stir over medium-high heat until the onions begin to soften. Add diced celery, if you’re using.

Add the garlic. Continue to cook until you smell the aroma of garlic, about one minute.

at mimi's table mimi's favorite chili 101 #4

Add the dry spices: chili powder, cumin, Mexican oregano, cayenne, crushed red chili peppers, and cinnamon. Stir all the spices together and heat until you can smell the spices, 1-2 minutes max. (Adding the spices this way intensifies their flavors.)

at mimi's table mimi's favorite chili 101 #5

Dump everything else into the pot: diced tomatoes, whole tomatoes, dark red kidney beans. Add 2-3 cups of liquid:  beef or chicken stock or just plain water if you don’t have stock in the pantry. Stir and bring to a simmer. Turn down the heat to continue the simmer. Cover with the lid not quite covering the pot so steam is able to escape.

at mimi's table mimi's favorite chili 101 #6 at mimi's table mimi's favorite chili 101 #7

After 45-60 minutes, your chili is ready! See how much liquid was evaporated?

Ladle generous portions into deep bowls and add your toppings: Monterey jack or cheddar cheese, sour cream, guacamole, additional finely diced hot peppers, finely diced sweet yellow onion.

On this particular night, I had some leftover tostada shells and we used them to break into our bowls instead of crackers.


at mimi's table mexican food iconChili Thoughts

  • I think chili is one of the first dishes beginning cooks learn to make. It’s easy. The ingredients are inexpensive. Everyone enjoys a hearty bowl.
  • Serve with peanut butter sandwiches or cornbread.
  • Don’t be afraid to mix up the ingredients. You can add corn. Use canned pinto beans, light red kidney beans, or black beans.
  • Try a can of beer in place of some of the stock/water. If so, you’ll want to add the beer to meat/spice mixture before you add tomatoes, beans, etc. Let it cook a bit after adding to burn off some of the alcohol.
  • Cinnamon is uncommonly used in chili unless you’re in Cincinnati. Just 1/8 to 1/4 teaspoon is all you’ll need. Cinnamon evens out the flavors.
  • If you need to thicken your chili, add a Tablespoon of cornmeal stirred into 1/4 cup of water. Add to the chili after the cooking is finished and stir to incorporate.

at mimi's table signature 2 fallI would love to know how you make your chili special! What tips and tricks do you have up your sleeve?

 

Chili 101: Mimi's Favorite Chili
 
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It's that time of year when a steaming bowl of Mimi's Favorite Chili warms us to the very core. Learn Chili 101 and how to make my easy and satisfying recipe along with a couple of hints.
Author:
Recipe type: Chili
Cuisine: American
Serves: 6-8 servings
Ingredients
  • 2 pounds lean ground beef or ground turkey
  • 1-15oz can of dark red kidney beans drained, or pinto, light red, or black beans, drained
  • 2-14oz cans fire-roasted diced tomatoes.
  • 1-28oz can whole tomatoes
  • 2-3 cups of beef or chicken stock, or water, or a combination
  • 1 large sweet yellow onion, diced
  • 1-2 jalapeno peppers, finely diced or 1-2 serrano peppers, finely diced
  • 2 cloves garlic, minced
  • 4 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 2 teaspoons Mexican oregano
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cayenne pepper
  • 1 teaspoon paprika
  • ⅛ to ¼ teaspoon cinnamon
  • ½ teaspoon crushed red pepper flakes
  • Options to replace jalapenos and/or serranos
  • 1 green or red pepper, diced
  • 1 stalk celery, diced
Instructions
  1. Over medium-high heat, add 1 Tablespoon cooking oil into a heavy 6-quart dutch oven
  2. Add ground meat. Brown until there is no pink visible.
  3. While the meat is cooking, chop onion, mince garlic, dice peppers. Set aside.
  4. Measure dry spices into a small bowl. Set aside.
  5. When the meat is ready, add chopped onion and hot peppers. (Add green or red pepper and celery if using.) Stir and continue to cook until the vegetables are softened.
  6. Add minced garlic and cook until fragrant, one minute.
  7. Add dry spices, stir to distribute and cook until fragrant, 1-2 minutes max.
  8. Add all the tomatoes, beans and stock &/or water. Stir to distribute.
  9. Bring the chili to a simmer. Cover the pot, but not completely so steam escapes and thickens the chili.
  10. Turn down the heat. Simmer for 45-60 minutes.
  11. Check for seasoning. Add 1-2 shakes of Tobasco sauce, if using.
  12. Serve with peanut butter sandwiches or cornbread.
  13. This chili can also be served over cooked macaroni or cooked rice.
Notes
1. You can substitute one can of beer to replace an equal volume of stock/water. Add the beer to the meat mixture before adding tomatoes. Let the mixture cook for a bit to allow the alcohol to cook off.
2. To thicken chili, if needed, add 1 Tablespoon cornmeal to ¼ cup of water, mix. Add the slurry to the chili while stirring.

Serve with any variety of toppings: shredded Monterey Jack &/or cheddar cheese, sour cream, guacamole, diced sweet yellow onion, diced jalapeno or serrano peppers.

 

Mom’s Stuffed Green Peppers – Uncover Buried Treasure

at mimi's table mom's stuffed green peppers

Uncover precious buried treasure. Dig down into a deep bowl filled with beef and rice stuffed green peppers smothered with a perfectly seasoned tomato-onion-basil gravy. Grab a couple slices of Italian bread slathered with butter to sop up all the gravy goodness. Heaven … really, Heaven in a bowl.

Beneath this lovely tomato gravy lay the most delicious stuffed peppers and porcupine meatballs. Dig deep. Ladle a pepper and a large spoonful of tomato gravy into your bowl.

Growing up, Mom’s Stuffed Green Peppers was a beloved family staple. At the end of summer, my dad would find gigantic green peppers at a Northwest Indiana farmers’ market that begged to be filled. He would bring them to my Greenfield, Indiana home, and there was only one application for the lovely peppers. These peppers were also served between Thanksgiving and Christmas in anticipation of family arrivals often at different times of the day or evening because they hold well.

Use whatever fresh peppers you wish. Green, red, orange, yellow or a combination of any. A variety lends itself to a festive presentation.

Or slice the peppers into thick slices, 2 inches or so, maybe using a colorful variety of fresh peppers. Stuff the resulting rounds with the beef/rice mixture. Saute the filled slices in a skillet and smother the finished delight with my savory tomato-onion-basil gravy. YUM!

Does it sound like I LOVE this recipe? Yes, I do. For me, Mom’s Stuffed Green Peppers is the quintessential comfort food. My brother especially loves them!

Shall we bring Mom’s bowl of deliciousness to your family? Absolutely!

Cut the peppers in half. Rinse and remove the stems, veins, and seeds. I usually put the peppers on a piece of paper towel, cut side down, to dry them out a bit before stuffing.

Tomato Gravy

Dice one large onion, roughly chop 1-2 roasted peppers (I use any jarred roasted red peppers.) and mince 2 cloves of garlic. Set aside.

Heat 2-3 Tablespoons olive oil in a heavy bottomed dutch oven over medium-high heat. Add chopped onion and quickly brown until the onions are translucent, about 3-4 minutes. Add the chopped jarred peppers and minced garlic. Heat until you can smell the garlic, 1-2 minutes. Add 2 teaspoons dried basil and one bay leaf. (I love the flavor basil gives to anything tomato. If you’d rather, you can use dried oregano, marjoram, or parsley.)

Add a 15oz. can of petite diced tomatoes and one can of condensed cream of tomato soup. Add one cup of water or broth and stir until combined. Bring to a gentle simmer and continue to cook for 10-15 minutes. Set the tomato gravy aside while you prepare the meat mixture and stuff the peppers.

Meat Stuffing Mixture

You can use lean ground beef or ground turkey. For every pound of ground meat, add one cup of cooked rice. (This is an excellent way to use up leftover rice from Chinese take-out.) I used two pounds of ground beef and two cups of cooked rice for this recipe.

Put the rice and ground meat in a large bowl.  Add two teaspoons kosher salt, two teaspoons seasoning salt (I use Lawry’s.), and two teaspoons ground black pepper.  Lightly beat 2 eggs in a small bowl. Pour the eggs over the meat, rice, and seasonings in the bowl. Mix well with your hands (the best utensil) or use a wooden spoon or sturdy rubber spatula until everything is evenly distributed throughout.

Take one pepper half and gently mound a handful of the meat mixture into the cavity making sure the stuffing fills the entire pepper. Place into the tomato gravy. Continue with the rest of the peppers.

You’re going to have some leftover meat mixture. I roll it up forming meatballs, “porcupines,” into the size of a tennis ball, maybe smaller and drop them into the gravy around the stuffed pepper ones. You know, there’s always someone you’re serving who doesn’t like green peppers. I’ll withhold comment; however, that someone should not be denied.

Basically, you’re going to steam the peppers in the gravy until the meat is cooked through. Over medium heat, bring the pot to a gentle simmer. Cover the dutch oven with a lid, lower the temperature and simmer for 30-45 minutes. Remove the pot from the heat, and let everything rest for 10 minutes.

Spoon the peppers and porcupines to a large serving bowl. Pour the tomato gravy over them, and serve. Cut some big slices of Italian or French crusty bread for sopping up the tomato gravy. Fabulous!

at mimi's table fall logo 2017

Mom's Stuffed Green Peppers - Uncover Buried Treasure
 
Prep time
Cook time
Total time
 
Dig down into a deep bowl filled with beef and rice stuffed green peppers smothered with a perfectly seasoned tomato-onion-basil sauce. Grab a couple slices of Italian or French crusty bread slathered with butter to sop up all the gravy goodness. Heaven ... really, Heaven in a bowl.
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 4-6 servings
Ingredients
  • 2 green peppers, cut in half, stemmed, membranes and seeds removed
  • 2 pounds lean ground beef or ground turkey
  • 2 cups cooked white rice
  • 2 eggs, lightly beaten
  • 2 teaspoons Kosher salt
  • 2 teaspoons seasoned salt, Lawry's
  • 1½ teaspoons ground black pepper
  • 2-3 Tablespoons olive oil
  • 1 large onion, diced
  • 1-2 jarred roasted peppers, roughly chopped
  • 2 cloves garlic, minced
  • 2 teaspoons dried basil
  • 1 bay leaf
  • 1 15 oz can petite diced tomatoes
  • 1 can condensed cream of tomato soup
  • 1 cup water
Instructions
  1. !Tomato Gravy
  2. In a heavy bottom dutch oven, heat 2-3 Tablespoons olive oil. Add onion and saute for 3-4 minutes until translucent. Add chopped peppers and garlic. Heat until you smell the garlic, 1-2 minutes. Add basil and bay leaf. Stir.
  3. Add diced tomatoes, tomato soup, water. Reduce heat and simmer for 10-15 minutes. Remove from heat and set aside.
  4. !Meat Mixture
  5. In a large mixing bowl, add rice, ground meat, salt, seasoned salt, and black pepper. Pour in beaten eggs. Using your hands, a wooden spoon, or a sturdy spatula, combine all ingredients until thoroughly combined and evenly distributed.
  6. !Stuff the Peppers
  7. Fill each pepper half with a handful of the meat mixture. The entire half should be filled and slightly mounded in the middle. Place stuffed pepper in tomato gravy. Continue with the rest of the peppers.
  8. If you have meat mixture leftover, divide equally and roll into meatballs, "porcupines." Place each meatball among the stuffed peppers.
  9. Bring to a gentle boil. Lower the heat. Cover with a lid, and cook for 30-45 minutes until the meatballs are cooked through. Remove from heat and let sit for 10 minutes.
  10. !To Serve
  11. Remove bay leaf. Spoon the stuffed peppers and porcupines into a large serving bowl. Pour the tomato gravy over everything. Scoop up a stuffed pepper or porcupine, spoon over tomato gravy from the bowl.
Notes
Mom's Stuffed Green Peppers are fabulous served with a loaf or two of crusty Italian or French bread.