Our friend Ellis has graciously agreed to have dinner with us once a week to help out with mission eat-down-the-freezer (sub-specialty: meat). Ellis is 7. I’ve known him for over five years and in that time we’ve eaten a lot of meals together. Most of those meals are festive, however, with a prescribed menu. So last night, I quizzed our dinner guest about his likes and dislikes.
Here is some of what I learned: He hates potatoes (who doesn’t like potatoes?). The only time he eats cooked carrots is when they appear in the school lunch. (This shocks me; the chaos of an elementary school cafeteria seems easy cover for ditching your vegetables.) Bacon was once the only breakfast meat he ate, but he recently had sausage at a friend’s house and was quickly won over. Also, Ellis absolutely loves fettucine alfredo, but claims it is rarely served to him. (Remember the days before you had your own kitchen and could reach the stove? Those were hard times, man.)
Last night we had stuffed peppers and a Caesar salad, which I described as salad with ranch dressing and cheese because Ellis claims he only eats salad with ranch dressing. (He ate the salad. Some day I will tell him the truth — maybe for his bar mitzvah.) I made the peppers because the filling contains three things I know Ellis likes: ground beef, sausage and mozzarella cheese. And, let’s be honest, because I’ve got a problem with freezer capacity, exacerbated since Anne decided to horde half of her birthday turnovers for a rainy day.
It was love at first sight for me and Ellis. After we met, he told his mom he liked my hair. I am unreasonably vain about my hair. To paraphrase Vicki (the crazy, drunk one) from The Real Housewives of Orange County, I pay a lot of money to be blond, not yellow. Ellis is a blond too. We understand each other. He gave the peppers three-quarters of a thumbs-up. I take his honesty as a sign of the strength of our bond.
I think they’re yummy. The red peppers get all sweet and roasted in the hot oven, and the interior — full of cheese, parsley and tomatoes — is savory, bright and satisfying. And did I mention that there is sausage inside? Plus, you keep them in your freezer, folks, and then just cook up as many as you want whenever you want. So smaht, as they say around here.
Peppers and Stuffing
1 tablespoon olive oil
1 medium onion, finely chopped
8 oz. 85% lean ground beef
4 oz. Italian sausage, casings removed
4 cloves garlic, minced
2 cups cooked, long-grain rice
1 can (14 ½ oz) diced tomatoes, drained
1 cup shredded mozzarella
½ cup grated Parmesan cheese
3 tablespoons chopped parsley
4 medium red bell peppers
Cut the peppers in half through the stem end, but leave the stem intact. Remove seeds and core and set aside. Heat olive oil in a large skillet over medium heat. Cook onion until softened and beginning to brown, about 5 minutes. Increase heat to medium-high and add the beef and sausage, ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking the meat up with a wooden spoon, until meat begins to brown, 6 – 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Place mixture in colander and drain for 1 minute.
In a large bowl, combine meat mixture, rice, tomatoes, mozzarella, Parmesan, parsley, ½ teaspoon salt and ¼ teaspoon pepper. Refrigerate until well chilled, about half an hour.
Spoon filling evenly into pepper halves. Wrap each pepper in two layers of plastic wrap and one layer of tin foil. Place in zip lock bags and freeze up to two months.
2 tablespoons olive oil
salt and pepper to taste
1 cup shredded mozzarella
Preheat oven to 450º. Cut as many pieces of foil as peppers you’ll be cooking; the squares of foil should be just large enough to cover the stuffing in the peppers. Spray the foil with non-stick cooking spray (or brush with oil). Unwrap peppers and cover filling with the foil squares. Using a bamboo skewer, poke several holes in the filling.
Place the peppers, foil side down, on a broiler pan. Brush the backs of the peppers with olive oil and season with salt and pepper. Bake for 30 – 35 minutes, until peppers are spotty brown. Remove pan from oven. Flip peppers over and remove foil. Sprinkle with mozzarella cheese, return to oven and bake 5 minutes more, until cheese is melted.