I went looking for a picture of Peppers at the market place and I couldn’t resist this picture available through www.ClevelandMemory.org .
The caption reads Photo by Frank Aleksandrowicz, circa 1962 “West Side Market Arcade Merchants have supplied Cleveland, Ohio homes with fruits, flowers and vegetables for 50 years. These arcade merchants are Mrs. Anna Palmisano (left) , Joseph Tramer, Charles Gentile, Samuel Calabrese, Mrs. Lena Schilla, Samuel Marellno, Salvatore Bondi, Mrs. Mary Winneman, Charles Guinta, Martin Rini, Charles Rini, Mrs. William Fritchie, Joseph Rini, Mary Rini and Tony Cianciolo. Other families well-known through the market include the Speranos, Cremos, and the Neers. ” What a fabulous collection of faces and hearts and souls. A hardworking crowd that I’ll bet enjoyed many a homecooked Stuffed Pepper!
My husband David came up with these, and I don’t know if it’s the “Montreal Steak Seasoning” or the hot sauce or the Italian sausage…but these are FABULOUS. Enjoy!
12 Large Green Peppers
1 pound ground beef
1 pound italian sausage
2 teaspoons McCormick’s “Grill Mates” Montreal Steak seasoning
1 tablespoon Worcestershire Sauce
1/2 Large Onion sliced and diced
1 small can tomato sauce
1 small can beef broth
2 cups of rice (precooked)
2 small tomatoes sliced and diced
3 tablespoons hot sauce
1-1/2 cups Mozzarella cheese shredded
1 tablespoon vegetable Oil
Slice off the tops and clean out the seeds and stem of the Green Peppers and parboil them in a large pot until tender on top of the stove, about 10 minutes. Next add 1 tablespoon Vegetable Oil to a cast iron skillet and brown the onion until tender then add the Ground Beef and cook chopping fine as you brown it. To it add the 2 tsp of “Montreal Steak Seasoning” and the 1 tbsp Worcestershire Sauce. When browned drain off fat and place in large mixing bowl. Now using the same cast iron skillet, brown and chop up fine your Italian Sausage until completely cooked. Drain this and add the sausage to your big mixing bowl with the ground beef, add diced tomatoes. Sprinkle on the 3 Tablespoons of Hot Sauce over the meat mixture and continue to mix. Add your two cups of cooked and drained rice to the mixture and blend in with your hands completely.
In large pitcher or container with a spout for pouring pour in your can of tomato sauce and 1/2 of the can of Beef Broth.
Using Large Baking dish or roasting pan, pour a little of this liquid mixture onto the bottom then line up your 8 peppers. Fill like this, a little mozzarella on the bottom to prevent leakage then fill with the already cooked Meat Mixture and then drizzle in each pepper a little of the remaining Tomato Sauce/ Beef Broth liquid. Then top with a little Mozzarella to make them brown up pretty. Bake uncovered 45 minutes to 1 hour @350. Not to spicy, just delicious. The Best EVER…this guy should have been a chef !
As always my thanks and a Photograph Credit goes to Cleveland State University, Michael Schwartz Library, Special Collections. They’re doing work that really matters there, saving our past.
Have a good one, and thanks for stopping by.