Crystal’s Aunt Mary Ann prefers to accompany her stuffed peppers with a rich tomato sauce.
Recipe information
Yield
makes 4 cups
Ingredients
2 tablespoons unsalted butter
1 medium onion, diced
2 garlic cloves, minced
3 cups diced canned tomatoes
1/2 cup finely minced celery
1 1/2 tablespoons white wine vinegar
1 tablespoon minced fresh parsley
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Preparation
Step 1
In a saucepan set over low heat, melt the butter. Add the onion and garlic; sauté for about 8 minutes or until tender. Add the tomatoes, celery, vinegar, parsley,sugar, salt, and pepper and cook about 10 minutes. Pour the sauce over the peppers before baking.
note
Step 2
Here’s a tip from Crystal for keeping stuffed peppers upright in the oven. When you remove the pepper tops to insert the stuffing, don’t throw them away! Instead, put the tops between the stuffed peppers for extra stability.
From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.
Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.
