A Taste of Europe - Stuffed Peppers

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The school year is all but over, but we can't be more than halfway through our "A Taste of Europe" project! What was I thinking when I came up with this idea? I guess I was hoping for dinner ideas, and I have been finding some, so it doesn't matter if this project continues all through the summer. Our latest menu item inspired by our study of Europe is Stuffed Peppers, and the recipe is representative of the country of Kosovo.

Kosovo is a small landlocked country in the Balkan Peninsula. It declared its independence from Serbia in 2008, but is only a partially recognized state. It was part of Serbia during the Middle Ages, part of the Ottoman Empire from the 15th to early 20th centuries, and part of Yugoslavia after World War I. Ethnic tensions between the ethnic Albanian and Serb populations have often resulted in violence, and both NATO and the UN have had to intervene. Although many countries do recognize Kosovo's independence, Serbia and some UN and EU member countries do not, so Kosovo is not a member country of either. Most of Kosovo is mountainous, and it has a humid continental climate.

I don't think I've ever made my own stuffed peppers before, but it was easy and everyone ate it without complaint. It won't make it to favored status at my house because I have a couple of family members who are not fond of rice, but this was a relatively quick yet hearty meal. The original recipe can be found at Global Table Adventure.

Stuffed Peppers

1/2 pound bulk sausage

1/2 pound ground beef

2 cloves garlic, crushed

1 small or 1/2 of a large sweet onion, chopped

3 cups cooked white rice (about 1 cup uncooked)

salt, pepper, olive oil

2 cups spaghetti sauce or tomato sauce

Brown the meats, garlic, and onion in oil in a large skillet. Add the cooked rice and season to taste. Cut off the tops of the peppers and remove the seeds. Trim the bottoms if you need to, so they won't fall over in the baking dish.  Pour the sauce into a large baking dish. Spoon the meat mixture into the peppers and stand in the baking dish, with the pepper 'lids' balanced on top. Cover with foil and bake at 375 for 45 minutes. Uncover and bake another 15 minutes. 

This post is linked at Try a New Recipe Tuesday, hosted by Lisa at Home to 4 Kiddos

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