Italianyellowpepperpuree Recipes

ITALIAN STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour tomatoes over peppers; pour broth around the sides., Cover and cook on low for 4-5 hours or until a thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley.

ITALIAN YELLOW PEPPER PUREE

Steps:

• Preheat the oven to 500F degrees.
• Lightly oil a baking pan.
• Halve and seed the peppers and place them cut side down on the baking pan.
• Bake for 25 to 30 minutes, until the skins begin to wrinkle and the peppers become a deeper golden color.
• While the peppers roast, warm the olive oil in a soup pot and saute the onions, carrots, and celery for about 10 minutes, until the onions are translucent but not browned.
• Add the water, potatoes, salt and bay leaves, cover and bring to a boil; then reduce the heat and simmer until the potatoes are tender When the peppers are roasted, place them in a covered bowl.
• When cool enough to handle, slip off their skins and add the peppers to the soup pot.
• When the potatoes are tender, remove the bay leaves.
• In batches puree the soup in a blender until smooth and thick.
• Add salt and pepper to taste.
• Reheat gently, if needed.
• Serve topped with parmesan cheese.
• Also goes well with toasted bread with Parsley Pesto.