Stuffed Peppers with Heirloom Tomato Sauce

Stuffed peppers are one of my favorite things, the small problem is I forgot all about them! Its been years since I've last made them - but after making them this last time I will NOT let that happen again. They are so easy and a complete meal in one! Lots of veggies, some protein and a little cheese - yum! You can use whatever colored pepper you'd like for this recipe. I used green because they were huge, but feel free to mix it up.

Stuffed Peppers

The Stuff:
2 large peppers or 4 small ones
1 pound of lean pork
2 zucchinis
2 summer squash
1/2 cup mushrooms
1 small onion
2 teaspoon minced garlic
1 recipe of heirloom tomato sauce (see below)
1 egg
splash of Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder (cut back if you don't like heat)
1 teaspoon cumin powder
1 teaspoon onion powder
2 thick slices of mozzarella cheese

The How To:

Preheat oven to 350

Heirloom Tomato sauce:
1 cup of ripe heirloom tomatoes
1/8 cup olive oil
Place ingredients in a food processor or blender and mix until tomatoes have broken down and formed a sauce

Stuffed Peppers:
Cut the tops off the peppers

Use a cheese grater to shave the zucchini and squash

Chop the mushrooms
Chop the onion

In a bowl mix all the ingredients except the cheese, peppers and tomato sauce

There's meat under there, promise :)

Coat the bottom of a casserole dish with half the heirloom tomato sauce

Add the well combined ingredients to the peppers, really stuff them good. Don't be afraid if they seemed overflowing, that's what you want

Add peppers and top with remaining tomato sauce
Bake for 40 minutes, take out and top with the mozzarella cheese and bake an additional 5 minutes or until the cheese is nice and melted

Look at the ooey gooey cheese!

This is the "smaller" of the two - soooo yummy!



 Not the best picture, but you get the idea.

Enjoy!