This begins the third installment of our Year of Faith. This is were once a month I highlight a saint that has been listed on the USCCB Saints for the Year of Faith.
The month of December is dedicated to St John Neumann.
He was born on Good Friday March 28, 1811, in Bohemia. It is today known as the Czech Republic.
He went to America where he was ordained in New York.
He became the Bishop of Philadelphia where he established the Diocesan School System.
He was so hardworking that at the age of 48 he collapsed on the streets of Philadelphia and died.
He was buried in the crypt of St Peters Church in Philadelphia
.
Now pilgrims come from all over the world to visit his shrine.
In 1977 he was canonized as a saint.
Today we will be making Stuffed Peppers.
Stuffed Peppers
Yield: 6
Prep Time: 30 minutes
Cook Time: 45-60 minutes
Total Time: 1 1/2 hours
Ingredients:
6 large bell peppers
3 tablespoons olive oil
1 medium onion chopped
2 cloves garlic chopped
2 teaspoons oregano
1 lb 80/20 ground beef
1/3 cup barbecue sauce
15 oz can diced tomatoes
1 teaspoon Worcestershire sauce
1 1/2 cups cooked long grain rice
Directions:
Preheat oven to 350 degrees
Cut tops off of peppers and remove seeds and membranes. In a large stockpot blanch for 5 minutes. Drain
In a 8 inch skillet heat oil and saute onions for about 5 minutes and oregano and garlic and cook an additional minute. Add the beef and cook until it is no longer pink. Stir in barbecue sauce, tomatoes, Worcestershire sauce and rice.
Fill peppers and place in 9 x 13 inch pan. Bake 30-45 minutes until bubbly and hot.
