Francesca’s Roasted Red Peppers

I miss my mom, no doubt. But every time I think about her and her influence on my life, cooking comes to mind. She tried so hard to please everyone through her cooking. From my Irish dad with his stew and pot roast, to her finicky daughter (that’s me) to her own mom and family. This was one of those dishes that was inexpensive to make, but a real crowd pleaser. I hope you like Francesca‘s Roasted Red Peppers. From our family to yours. <3

INGREDIENTS – Francesca’s Roasted Red Peppers

Serves 2, so double recipe for 4

1/3 cup rice, cooked

1/2 tsp chicken broth concentrate

1/2 lb ground beef

2 TB  plus 4 tsp olive oil

2 large red peppers, fresh

1/2 – 3/4 cup prepared tomato sauce

1/4 tsp thyme

pinch of salt and white pepper

2 TB bread crumbs


Preheat oven to 350F

Cook rice with the chicken concentrate per package directions

Saute ground beef in 2 TB olive oil

In a square baking dish, add 1/4 – 1/2 cup sauce, thinned with water to steam peppers while they bake

Slice tops off peppers and clean out the seeds.

Buzz the cooked ground beef in a processor until finely chopped

In a bowl, combine beef, rice, spices, 2 tsp olive oil

Stuff peppers, top with breadcrumbs and last 2 tsp of olive oil

Bake 30-50 minutes, depending on thickness of peppers, pierce with knife to check doneness

Enjoy! If you like that quick dish try THIS quick Italian Wedding Soup.






About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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We work late into the night on the research, production and presentation of Food and Travel Nation.  Sometimes that means working past dinner time, then realizing we haven't eaten.

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