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9:21 am
This is made with Oliverio Italian style Peppers (Medium Hot) in Sauce Olvero. The peppers are sold in pints and quarts, and are made in Clarksburg, West Virginia.
Meat Pie
(recipe for one pie, double ingredients for two)
1 pound lean ground beef
1 large onion, chopped
1 pint Oliverio Italian style Peppers (Medium Hot) in Sauce Olvero
Baby portobello mushrooms (six or seven, cut into chunky pieces)
¼ pound sharp cheddar cheese, diced
Parmesan, shredded
Pie crust
Brown ground beef, adding onion towards end of browning (you don’t want them too cooked). Drain.
In large bowl, add peppers (cut them into smaller pieces and include the sauce), mushrooms and diced cheddar cheese – throw in some shredded Parmesan. Mix together. Pour into unbaked pie shell, add top, and cut vents. Bake at 425 for 15 minutes, and then at 375 until crust is brown. (I usually cover it with foil after the first 15 minutes.) Total cooking time is around 40-45 minutes. Sprinkle top with extra parmesan during the last few minutes of baking time. Let set around 10 minutes before serving.
Serve with a salad.
9:21 am
If you live in WV, you can often find them at your local Walmart or Kroger. I have to order them by the case – or stock up when I'm "home." The peppers are wonderful as a side – or on hamburgers, pizzas – or incorporated into other dishes. I have an onion hater in the family – so I usually just add the onions to one side of the pie. It heats up wonderfully – if there are leftovers. I have friends all over the country ordering Oliverio Peppers. Just Google Oliverio Italian Style Peppers, Clarksburg, WV – and you can get their phone number. Press any extension for a real person. (…and yes, I have Suzanne's permission to post this!)
9:29 am
…and, if you aren't into making pie crust – or don't have time…this is one that the pie crusts that come in a box really works with. (Pillsbury)
9:39 am
okay, maybe it's just because the banana for breakfast isn't holding me over, but this sounds way too delicious!!
11:30 am
Just wondering about how it would be without the cheese. Of course everything is better with cheese, but so far I havent found any that is not made with whey, so all I can figure out to do is just leave it out. Its really bad that 90% of my recipes call for cheese, thats why i LOVE THEM!
12:12 pm
December 28, 2008
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Fascinating that you would post this right now! I was just eying the Oliverios in the store, wondering just what they would work in. Didn't get any, because I never came up with a good answer!
Will get some next trip, and will try this recipe very soon. Thanks!
12:13 pm
GeorgiaZ said:
Just wondering about how it would be without the cheese. Of course everything is better with cheese, but so far I havent found any that is not made with whey, so all I can figure out to do is just leave it out. Its really bad that 90% of my recipes call for cheese, thats why i LOVE THEM!
My nephew cannot have milk products. He is almost 18, and has never outgrown it. He has one of the most severe milk allergies "they've" seen. I make his pie without cheese…he loves it!
2:35 pm
You are using a WHOLE PINT of peppers in this???
Not to sound politically incorrect at all but…like I tell my husband, "Im a white girl! I dont do hot!"
2:42 pm
These peppers aren't hot. Even when they say "hot" they aren't hot. I've fed this to my friend, Sally (Sally doesn't even do warm) and she loves them. Yes, you use the pint – they are mixed with the sauce…and the peppers are cut into small pieces. Every now and then, you'll have to cut a pepper up into a smaller piece. So it's more of a "style" of pepper – and you need an entire pint for one pie.
(Don't think pepper as in jalapeno hot…think Italian.)
2:53 pm
August 15, 2008
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Oh that is so wrong Bee. You have my mouth watering for Oliverio's. I can almost smell the fried bread and pepperoni rolls. I know where My hubby and I will be going for our next road trip. We have a camp in Walkersville about an hour from Clarksburg. Maybe we can make a weekend of it, I'll have to check and see when the next b-ball home game is. Thanks afterall Bee.
7:26 pm
August 15, 2008
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Thank you,Bee for the link to oliverio!!! I have been looking for these since I left WV. I don't know why I never thought to call them and see if they would ship them to me. I have googled them before…I guess I just never thought they would. Fantastic and very yummy. I like them on kielbassa hoagies. Oh my gosh…I'm excited. Add me to the list you have that is ordering them. 
7:36 pm
Birdi – they ship them by the case – but I was surprised that the shipping wasn't as bad as I thought it might be…they were well packed too!
11:00 am
November 8, 2008
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Is there something that could be substituted for this brand of peppers until I can get some ordered? Or do I have have to suffer until I can get them? I am all ready to make this.
11:05 am
There are some peppers in sauce that are sold in local groceries…I can't remember the brand name, but next time I go to Kroger, I'll check. (They aren't as good…but they'll work!) Since we're so close (geographically) you might be able to find these too.
11:34 am
November 8, 2008
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I am due a visit to Ft. Worth anyway so I can always detour to a grocery store. One way or another I will overcome!
3:53 pm
December 28, 2008
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Oh, blast it! Got everything we need for this, finally, EXCEPT the mushrooms! It sounds like sacrilege, but would throwing in some canned mushrooms be better than leaving them out entirely? And, I got the large jar of peppers. So will have to make two. Oh, hurt me…
4:10 pm
May 14, 2005
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I'm making meat pie!! I've got my pie dough made, chilling, and french bread rising.
4:16 pm
May 14, 2005
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Georgia, I figure you can use mild (or sweet) as a substitute. I'm using the sweet Oliverio peppers in Sauce Olvero because not everyone here likes hot. (If it was up to me, everything would be fiery hot, LOL.)
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