Last month I shared one of our old standby dinner recipes, Corn & Two-Bean Burgers With Chipotle Ketchup. Today I wanted to share another recipe that we love around here. My Grandma Helen’s Stuffed Peppers.
Back in July I told you guys a little bit about my amazing grandfather…well my Grandma Helen was the pea to his pod. She was the quintessential Italian grandmother, overflowing with love and always cooking up something delicious. Whenever I picture her, it’s with a sweet smile on her face and a wooden spoon in her hand.
I wish (oh how I wish) that I had asked her to teach me how to cook. She would have loved to have taught me…
Instead I have a few of her recipes, written out in fancy looping script, to cherish. Her Stuffed Peppers are something we make a lot around here. When we make them for company, it’s as a side dish, but for a regular weeknight meal, we just eat it as the main course.
For your cooking pleasure…
Grandma Helen’s Stuffed Peppers
6 Large Red Peppers (you can use any kind, but I think the contrast of the red peppers and the green spinach looks pretty)
4 Packages Frozen Spinach
1 Cup Italian Breadcrumbs
½ Cup Parmesan Cheese
Preheat oven to 450 degrees. Cut peppers in half, lengthwise. Clean and remove seeds. Cook spinach according to directions on package. Drain off excess water. (I squeeze the spinach with a slotted spoon to do this.) Add all remaining ingredients, except Olive Oil, to the spinach. Stuff each ½ pepper. Put stuffed peppers in a shallow baking dish and drizzle with Olive Oil. Bake uncovered for 30-45 minutes, of until peppers are soft.