*Not affiliated with Tavern on the Green in Central Park in New York City
All of our recipes are from the original Tavern on the Green. While we don't own the Central Park Locations, we do own the rights to Tavern on the Green worldwide outside of the Tri-State area.
Large bell peppers, able to stand
Lean ground beef2
Large garlic cloves, minced or mashed
Fresh Basil, finely chopped
Large Green Olives, sliced
1/4 TbspDried Dill1/2 CupItalian Style Breadcrumbs2EggsSalt & Pepperto taste1 bottleTavern on the Green Autumn Fig Balsamic Vinegar
Core bell peppers and remove white stem and seeds. Broil until skin blisters and can be easily removed. Lightly salt interior of peppers.
Mix ground beef with the remaining ingredients. Salt and pepper to taste. Splash Tavern on the Green Autumn Fig Balsamic Vinegar over mixture and knead again.
Stuff bell peppers with the ground beef mixture until it mounds just above the level of the pepper opening.
Here's the real secret… take the bottle of Tavern on the Green Autumn Fig Balsamic Vinegar and douse the meat mixture with the vinegar. Let it pour over the beef and fill up the space between the ground beef and the bell peppers.
Place the peppers in an oven proof dish with water or beef broth in the bottom… about 1" of liquid. Place in a pre-heated 350º F oven for 45 minutes. Add more liquid as needed. The flavor of the vinegar will add a subtle nuance to the whole experience.