COMFORT- my name is Stuffed Pepper
Whomever had the misfortune to not grow up with this yumfest, I am sorry. Hopefully you can rectify the situation- don't neglect your children (even if they just start eating the meaty centers- it leaves more pepper for you!).
My dad had a few go to dishes that only he made- chili, stuffed cabbage, and stuffed peppers. Some of the other things he made we would call Bill's concoctions and just sniff at it. But, lucky me- his other dishes really made an impact. I am always trying peppers a new way, trying to get them more like dad's- the quest is still on, but these were pretty good!
I started with 1 1/2 lb beef and 1/2 lb chicken/pork Italian sausage, 1 cup breadcrumb (go a little easier- this seemed like a lot!) 1/2 cup panko, 2 eggs, 1/2 cup Parmesan, 1 cup cooked rice, 1 TB Italian Seasoning, 3 cloves minced garlic, salt, pepper, and some Worcestershire sauce- don't over mix the meat!
Next- make sure you clean out your peppers- seeds are not a nice addition. Then--- season the pepper. Salt, pepper, or your favorite season blend
Stuff peppers and top with a blend of crushed tomatoes, italian seasoning, and garlic
I baked these these puppies for about 45 minutes- but while they were baking I used the rest of the meat for meatballs- put the same sauce in the pan- baked in the oven while the peppers where. It turned into a two meals one prep kind of day- bonus.
Wes is still not a fan of the peppers- but he will eat the heck out of the meat with a little mashed taters and a couple brussel sprouts... but you have to have some good garlic bread- that makes it little bit of heaven.