Adam and my daughters feel that I should include this recipe in the blog. After years of trial and error, I think I’ve finally got it right. (It hinges on the tastes I remember from my childhood.) I can give you the basics, but the finishing touches are up to you.

I prefer to use Italian frying peppers. They are typically green but will turn red if allowed to ripen

Ingredients for the sauce:

6 good sized peppers, tops cut off (saved and coarsely chopped) and seeded

1 large onion, diced

2 cloves garlic, minced

1 large, or 2 medium carrots, sliced into rounds

2 stalks celery, cut in half lengthwise and then thinly sliced

2-3 very ripe, large tomatoes (cut into pieces)

1-2 handfuls of raisins

3 Tablespoons of olive oil (less if you prefer)

salt, pepper

Ingredients for the filling:

1 pound of 80% ground chuck

3 heaping tablespoons of minced onion

1 clove of garlic, minced

3 full tablespoons of rice (rinsed)

3 tablespoons of water

1 beaten egg

1 teaspoon of salt, some pepper

*Combine all of the above.

To make the sauce: In a large frying pan, over medium heat, add the oil. When it is hot, sauté the onion and garlic until the onion is translucent. Then add the rest of the vegetables, lower the heat, cover, and cook until the vegetables are somewhat softened. Add the tomatoes and one handful of raisins and cook a few minutes more. Taste for salt, pepper, tartness and sweetness. If not sweet enough, add more raisins. If not tart enough, add more tomatoes.

*Heat oven to 350 degrees.

Stuff the peppers with the filling. Line them up in a large baking dish and pour the sauce over all. (If have left over filling, make meatballs and add to the dish.) If sauce doesn’t appear to have enough liquid, add up to ¼ cup of water. Bake uncovered for about 30-45 minutes. Then cover loosely with aluminum foil. Peppers are ready when they give off a delicious smell and are browned in spots. Serve with rice.