Double Stuffed Italian Peppers with Peppadew and Goat Cheese


We knew early on we were compatible when we discovered our shared love for the director Wes Anderson and specifically The Royal Tenenbaums. Whenever we pop in one of his movies we know we’re always in for a night of rich characters, colorful sets, and awkward family dynamics. And don’t forget about those soundtracks! For our date night tonight, we’re off to see his latest adventure, The Grand Budapest Hotel. We can’t wait to see what surprises he has in store for us…just like the sweet one we have in the middle of these peppers. 🙂

4 green peppers
3/4 lb. ground beef
1 cup cooked wild rice
1/2 yellow onion, chopped
3 cloves garlic, minced
1 can of diced tomatoes, drained
1/2 cup red wine
Fresh mozzarella, cut into cubes
4 peppadew peppers
4 tbsp. goat cheese
1 tsp. Emeril’s spice mix
1 tsp. red pepper flakes
1/4 tsp. fresh oregano
1/4 cup fresh parsley
Fresh parmesan
Salt and pepper, to taste

Cut off the tops of the green peppers and clean out the seeds and pith. Stuff the Peppadew peppers with a tbsp each of goat cheese. Set aside. Brown the ground beef in a pan and season with the Emeril’s. Remove to a plate. Cook the onions in the drippings until transluscent and add the garlic for the last few minutes. Add the beef back into the pan along with the red wine and let simmer until the flavors have combined. Move the mixture to a large bowl and add the tomatoes, cooked rice, herbs, and mozzarella. Add a scoop of the mixture to the inside of the green pepper. Set a Peppadew inside and cover with another scoop of the mixture until full. Top with the reserved green pepper top and cook in a 350˚ oven for 20 minutes. Remove the top, add some grated parmesan and continue cooking for another 25 minutes or until the pepper is soft and the top is brown.



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