Stuffed Peppadew Peppers Recipes

STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Wash and core the peppers; remove seeds; set aside.
• Heat olive oil in skillet.
• Add crushed tomatoes, garlic and basil.
• Once mixture begins to bubble, cook low and simmer 5-7 minutes.
• In the meantime, mix together ground beef, cooked rice, egg, breadcrumbs, parsley, salt and pepper.
• Stuff each pepper with the meat mixture.
• Place peppers in a roaster which has been coated with non-stick cooking spray.
• Pour cooked tomato sauce over peppers.
• Cover and bake 45-50 minutes, or until peppers are crisp/tender.

CHEF JOHN'S STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
• Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
• Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
• Pour sauce mixture into a 9x13-inch baking dish and set aside.
• Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
• Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
• Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.