Sicilian Stuffed Peppers: you either love ’em or hate ’em. My love affair with stuffed peppers began with a particularly tasty version cooked by my mother. I even liked the ones at the school cafeteria. But that was back in the day when cafeteria workers were old-fashion cooks, making real food for kids from scratch. For years I didn’t cook stuffed peppers, because my family wasn’t keen on them. But today I cook four at a time, eat one and freeze the rest for a quick evening meal.
I especially like the Sicilian Stuffed Pepper recipe on DiGregorio’s Italian Grocery website, that I wrote about recently. It uses breadcrumbs rather than rice. But sometime I substitute rice or a mixture of the two. My modified recipe also includes red pepper flakes and onions. Though unnecessary, I prefer cooking the stuffed peppers in a puddle of Marinara sauce (or a favorite store-bought spaghetti sauce) and putting a spoonful atop each before I sprinkle on the cheese.
Should you use green peppers or the red, or yellow, or even the orange ones? It’s a matter of taste. Just remember that green peppers are on their way to turning color and are harvested early. The fully ripened ones are naturally a bit sweeter. And, if you’re pushed for time or don’t want to cook, it’s good to know that you can revert to Costco for a multi-colored, six-pack of frozen stuffed peppers. Whichever way stuffed pepper are eaten, they’re a treat for their many fans. Sadly, it turned out I was the only fan in my family.