Stuffed Peppers

These stuffed peppers, are flavorful and easy to make.  This year has been a great year for our vegetable garden.  Peppers are beautiful.  So lucky to be able to pick what we need from our yard.

• 3 T olive oil 
• 2 large onions, chopped 
• 3 garlic cloves, minced 
• 28 ozs. peeled tomatoes 
• 28 ozs. crushed tomatoes 
• ½ c fresh basil, chopped 
• ¼ c fresh parsley, chopped 
• salt & pepper to taste 
• 1 c italian bread torn into pieces 
• ½ c milk 
• 1 lb. ground beef 
• 1 lb. ground pork  2 large eggs 
• ½ c pecorino cheese 
• 1 c uncooked white, rice parboiled 
• 6 assorted bell peppers

Place the olive oil in a large, wide pan over medium heat.  Stir in half the onions, and cook for seven minutes.   Add the garlic and cook for one minute.   Stir in tomatoes, breaking them up and stir in basil.  Lower heat to a simmer and cook for ten minutes.  Stir in parsley and salt & pepper.   Continue to simmer sauce.

Place the bread and milk in a large bowl and soak for five minutes.    Add the beef and pork, some parsley, eggs, the remaining onion, cheese, quarter cup of the sauce and the rice.   Mix well to incorporate.

Cut the tops from the peppers, remove the seeds and any white parts.  Fill the peppers with the stuffing  and place the tops on the stuffed peppers.  Secure with and place the peppers in the sauce, cover and simmer for an hour.  Drizzle with sauce every fifteen minutes to prevent peppers from drying out.  Enjoy!