COMFORT FOOD OF THE MONTH — a delicious recipe I found.
1 c. water
½ c. uncooked white rice
2 Tb. olive oil, divided
1/8 c. minced carrot
1/8 c. minced celery (I also added some minced garlic and onion.)
¾ pound ground beef
¼ pound (or less) pancetta, small dice
1 ½ c. prepared marinara sauce (Rao’s is my choice)
¼ c. red wine
½ tsp. red pepper flakes
1/3 c. heavy cream (bring to room temp)
½ c. grated parmesan cheese, divided
4 bell peppers, different colors, halved lengthwise, seeds removed
Note: I felt it was important to blanch peppers just a little in boiling water so they weren’t too crispy. Don’t over boil, you don’t want mushy peppers! I boiled only 1 minute – I like them on the crisper side.
Bring water to boil, add rice and stir, reduce heat, cover and simmer about 20 min.
Preheat oven to 375 degrees.
Heat 1 Tb. oil over medium heat in large skillet. Cook carrots, celery, onion and garlic, until tender. Add ground beef and pancetta, and cook until browned, drain excess liquid. Add marinara sauce, wine, and red pepper flakes, simmer for 10 minutes. Stir in cream, ¼ c. parmesan and cooked rice. Simmer about 5 min. until most of liquid is absorbed.
Fill peppers, drizzle with remaining olive oil and top with remaining ¼ c. parmesan.
Bake in shallow dish, uncovered, for 30 minutes. Makes delicious leftovers!


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