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Martini Family Stuffed Peppers

Cooked by three generations of Martini woman this recipe must be winner!

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Trim the tops off the peppers, and remove seeds, keeping the peppers whole. (I like to stuff them from the top)
Sweat the onion and garlic in a little oil for 2 minutes, add the spices and mint and season.
Add meat to the food processor, add onion, garlic, egg, bread crumbs and parsley and season again.
Over-fill the peppers with the mix and brown lightly in oven proof dish in the rest of the oil. Pour over the tomato and add the peas, and bake, covered, for 40 minutes in a 180°C oven.
Serve with crusty bread. Also nice with couscous.

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Bridget4 May 2010

Thanks for this recipe. I added a bit of pomegranate balsamic to the mince and breadcrumb mixturefor extra taste. And with my Passata I blitzed in 1/3 of a Jar of capers (along with the juice), and added some white wine and bacon. Tasted beautiful thanks for the inspiration!

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angela October 2009

sounds so delicious...about to cook this right now..... yummmm

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slavek July 2009

that was simply heaven in my mouth! brilliant dish! very quick to prepare and bread with homemade garlic butter kept in oven for 10 minutes is perfect addition! ENJOY!

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