Stuffed Red Peppers with Pasta

THERE ARE MANY THINGS IN LIFE that are best left unwitnessed, largely unspoken, or entirely to the imagination. The grinding of meat is one of them.

Having seen the excellent film Food, Inc., and read a number of illuminating research papers from my Lyndon State students on the unfortunate path a simple hamburger might take from pasture to holding pen to porcelain plate, I'd decided recently that we as a family would never again eat ground beef that I hadn't myself sent through a grinder. I mean no disrespect to anyone who might differ, but for my own peace of mind, I'm making friends with my Weston Heavy Duty Manual Meat Grinder, Model # 10.

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I'll say this now and be done with it: the process is pretty disgusting. It's not for the faint of heart. And that's perhaps enough information. But if you're game to take a crank at the handle, you'll have freshly ground meat with far less chance of bacterial contamination, with no added ammonia, and with a fat content you can control. I believe it's worth it.

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We made the loveliest stuffed red peppers with our first home-ground round steak. This recipe serves 4 to 6.

3 large red peppers

Olive oil

1 pound freshly ground beef

1 chopped onion

28 ounce can unflavored tomato sauce, or homemade marinara

Basil, dried or fresh as you have on hand

1 tablespoon minced garlic

Salt and pepper

1/2 pound mozzarella, sliced or grated

1 pound spaghetti

Freshly grated Parmesan

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Slice the peppers in half from stem to end, and carefully remove the stem, seeds and core to form little bowls. Rinse and set aside.

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Add a little olive oil to sauce pot and heat. Add the garlic and saute for one minute. If using dried basil, add it now and toss it around in the oil until it releases its aroma. Add the can of sauce, season with salt and pepper, and bring to a boil. Reduce heat to a simmer.

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Preheat the oven to 375 degrees, and put a large pot of water on the stove to heat for the pasta.

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Place a large non-stick skillet over medium-high heat. Coat the bottom with olive oil. Add the onion and saute until lightly browned. Add the ground meat, season with salt and pepper and more garlic if you like, and saute until browned and cooked through. Add about 1/3 of the tomato sauce and cook for five minutes. Add a little water if necessary to keep the mixture moist.

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Coat the bottom of a baking dish with a little olive oil. Fill the pepper halves with the meat mixture, and set inside the dish. Top with mozzarella and place in the oven.

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After 25 to 30 minutes, place a pot of water on the stove over high heat. When boiling, add the pasta. You'll want the peppers to bake about 40 to 50 minutes, or until the peppers are somewhat softened and the cheese is beginning to brown.

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Drain the pasta, and serve it along side the peppers, topped with some marinara and grated cheese. If using fresh basil, add it to the sauce just before serving.

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