Stuffed Bloody Peppers
Based on our Italian family’s recipe for meatballs, this is a fun twist for a Halloween dish – bloody tomato sauce and all…
- ½ lb Ground pork, ground beef, and ground veal
- 1 ½ tsp Fleur de Sel
- ½ tsp Cracked Black Pepper
- 1 tsp Smoked paprika
- 3 Garlic cloves finely chopped
- 3 Eggs beaten
- 1 cup Panko
- 4 Bell peppers mixed colours
- 1 cup Parmesan cheese
- 2 cups Tomato juice
Preheat oven to 375*F and drizzle 1 tbsp EVOO in a square baking dish large enough to hold all your peppers. Slice off top of peppers, removing the membranes from within the pepper if desired, but keep pepper shell intact.
Combine all ingredients, excluding tomato juice, in a bowl, mixing just to combine but not overwork the meat. Fill pepper cavity, but don’t pack to firm to enable even cooking of the meat. Place peppers in baking dish, filling side up. Pour in tomato juice in crevices of pan, filling ¾ full. Bake for 20-25 minutes until meat reaches internal temp of 160*F and is browned on top. Serve each pepper with a healthy scoop of tomato sauce and perhaps a sprinkling of parmesan cheese!