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does anyone have a recipe for an Italian style stuffed pepper? I bought 6 beautiful
- Thread starter randi
- Start date
This sounds interesting.....
Stuffed Peppers Italian-Style
From: Amelie, Saint-Leonard, Quebec, Canada
4 large sweet green peppers
16 cups (4 L) water
2 tablespoons (30 mL) coarse salt
2 cups (500 mL) small shells (pasta)
1 cup (250 mL) spaghetti sauce
1/4 cup (60 mL) grated Parmesan cheese
1/3 cup (80 mL) minced chives or green onions
1/2 teaspoon (2.5 mL) oregano
Salt and pepper, to taste
Pinch of chile flakes (optional)
3/4 cup (190 mL) grated Mozzarella cheese
Cut-off top of green peppers; reserve.
Empty and clean green peppers; blanch peppers and tops in hot, boiling water for 5 minutes; reserve.
Into a large casserole, bring together water and coarse salt to a boil.
Add pasta; cook, stirring from time to time, until soft yet crunchy (al dente).
Drain well.
Mix together hot drained pasta and spaghetti sauce, grated Parmesan cheese, chives or green onions, oregano, salt, pepper and chile flakes.
Fill reserved green peppers with pasta mixutre; evenly sprinkle with Mozzarella cheese.
Top with reserved green pepper tops.
Arrange stuffed peppers into an oven-proof dish.
Cover dish with al foil; bake into a prheated 375°F (190°C) oven for 30 minutes.
Sweet peppers should be tender, not soft.
Serve immediately.
Stuffed Peppers Italian-Style
From: Amelie, Saint-Leonard, Quebec, Canada
4 large sweet green peppers
16 cups (4 L) water
2 tablespoons (30 mL) coarse salt
2 cups (500 mL) small shells (pasta)
1 cup (250 mL) spaghetti sauce
1/4 cup (60 mL) grated Parmesan cheese
1/3 cup (80 mL) minced chives or green onions
1/2 teaspoon (2.5 mL) oregano
Salt and pepper, to taste
Pinch of chile flakes (optional)
3/4 cup (190 mL) grated Mozzarella cheese
Cut-off top of green peppers; reserve.
Empty and clean green peppers; blanch peppers and tops in hot, boiling water for 5 minutes; reserve.
Into a large casserole, bring together water and coarse salt to a boil.
Add pasta; cook, stirring from time to time, until soft yet crunchy (al dente).
Drain well.
Mix together hot drained pasta and spaghetti sauce, grated Parmesan cheese, chives or green onions, oregano, salt, pepper and chile flakes.
Fill reserved green peppers with pasta mixutre; evenly sprinkle with Mozzarella cheese.
Top with reserved green pepper tops.
Arrange stuffed peppers into an oven-proof dish.
Cover dish with al foil; bake into a prheated 375°F (190°C) oven for 30 minutes.
Sweet peppers should be tender, not soft.
Serve immediately.
Here is a T&T REC, Randi- it has meat and rice in it but it is delicious
STUFFED PEPPERS BRUNA (serves 3-4)
3 large green peppers
boiling salt water
1/2 lb ground beef
1/2 lb Italian sausage
3 T minced onion
1/2 cup quick-cooking rice
1/2 tsp salt
1 tsp each basil, oregano, thyme
2 cups tomato sauce, either canned or homemade
1/2 cup hot water
1/2 cup dry white wine
1 cup shredded cheddar cheese
Split peppers lengthwise and plunge into boiling water. Turn off heat and let stand 5 minutes. Drain and arrange in casserole dish.
Mix beef, sausage, onion, rice salt, herbs and 1 cup tomato sauce. Fill peppers.
Combine remaining cup tomato sauce with water and wine. Pour over peppers.
Cover and bake at 350° for 40 minutes. Uncover, sprinkle with cheese, and bake 20 minutes more.
STUFFED PEPPERS BRUNA (serves 3-4)
3 large green peppers
boiling salt water
1/2 lb ground beef
1/2 lb Italian sausage
3 T minced onion
1/2 cup quick-cooking rice
1/2 tsp salt
1 tsp each basil, oregano, thyme
2 cups tomato sauce, either canned or homemade
1/2 cup hot water
1/2 cup dry white wine
1 cup shredded cheddar cheese
Split peppers lengthwise and plunge into boiling water. Turn off heat and let stand 5 minutes. Drain and arrange in casserole dish.
Mix beef, sausage, onion, rice salt, herbs and 1 cup tomato sauce. Fill peppers.
Combine remaining cup tomato sauce with water and wine. Pour over peppers.
Cover and bake at 350° for 40 minutes. Uncover, sprinkle with cheese, and bake 20 minutes more.
Another Italian style pepper recipe
Italian-Style Stuffed Peppers
4 green bell peppers, halved and seeded
1 (1 pound) loaf stale Italian bread, crumbled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (2 ounce) can anchovy fillets, chopped
8 pitted green olives, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 (15 ounce) can tomato sauce
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.
Italian-Style Stuffed Peppers
4 green bell peppers, halved and seeded
1 (1 pound) loaf stale Italian bread, crumbled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (2 ounce) can anchovy fillets, chopped
8 pitted green olives, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 (15 ounce) can tomato sauce
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.
Direct link to recipe doesn't work - here it is:
STUFFED PEPPERS
Serves 4
4 Large Bell Peppers of Any Color
2 1/2 Cups Precooked Rice
3 Tbs. Capers, Chopped
1/2 Cup Prosciutto or Ham, Chopped
1/4 Cup of Pine Nuts, Toasted
1/3 Cup of Green Olives, Pitted and Chopped
1/2 Cup Chopped Onion
1 Small Zucchini Cut Into Small Dice
1/4 Cup Fresh Parsley
6 Tbs. Olive Oil
Salt & Pepper
3 Cups Chopped Tomatoes (I use Pomi Brand)
1 Teaspoon Finely Chopped Lemon Zest
1 Tablespoon Fresh Basil, Chopped
2 Cloves of Garlic
Prepare the sauce by heating the garlic in 2 Tbs. of oil. Add the chopped tomatoes, fresh basil and lemon zest. Add salt and pepper to taste. Cook until slightly thickened, about 20 minutes. Preheat the oven to 375 degrees F. Cut off the tops of the peppers, and clean out the membranes. Chop the meat off two of the pepper tops. In a pan over medium heat, sauté the onions, chopped pepper, and zucchini until tender in 2 Tbs. of oil. Mix together the sautéed ingredients with the rice, olives, capers, pine nuts, prosciutto and parsley. Add salt and pepper to taste.
Stuff each pepper fairly firmly and place the four peppers in a baking dish upright. Add one cup of water to the baking dish, drizzle with the 2 Tbs. of the oil and bake for about 30 minutes until tender. Serve hot or room temperature with a drizzle of the fresh tomato sauce.
If you are interested in reading more about vegetables, as well as learning to cook them in the traditional Italian manner, then please check out my index of Vegetable Articles where everything is discussed from cooking with herbs, to various specific vegetables popular in Italian cuisine.
Buon Appetito!
Deborah Mele 2002
italianfoodforever.com
STUFFED PEPPERS
Serves 4
4 Large Bell Peppers of Any Color
2 1/2 Cups Precooked Rice
3 Tbs. Capers, Chopped
1/2 Cup Prosciutto or Ham, Chopped
1/4 Cup of Pine Nuts, Toasted
1/3 Cup of Green Olives, Pitted and Chopped
1/2 Cup Chopped Onion
1 Small Zucchini Cut Into Small Dice
1/4 Cup Fresh Parsley
6 Tbs. Olive Oil
Salt & Pepper
3 Cups Chopped Tomatoes (I use Pomi Brand)
1 Teaspoon Finely Chopped Lemon Zest
1 Tablespoon Fresh Basil, Chopped
2 Cloves of Garlic
Prepare the sauce by heating the garlic in 2 Tbs. of oil. Add the chopped tomatoes, fresh basil and lemon zest. Add salt and pepper to taste. Cook until slightly thickened, about 20 minutes. Preheat the oven to 375 degrees F. Cut off the tops of the peppers, and clean out the membranes. Chop the meat off two of the pepper tops. In a pan over medium heat, sauté the onions, chopped pepper, and zucchini until tender in 2 Tbs. of oil. Mix together the sautéed ingredients with the rice, olives, capers, pine nuts, prosciutto and parsley. Add salt and pepper to taste.
Stuff each pepper fairly firmly and place the four peppers in a baking dish upright. Add one cup of water to the baking dish, drizzle with the 2 Tbs. of the oil and bake for about 30 minutes until tender. Serve hot or room temperature with a drizzle of the fresh tomato sauce.
If you are interested in reading more about vegetables, as well as learning to cook them in the traditional Italian manner, then please check out my index of Vegetable Articles where everything is discussed from cooking with herbs, to various specific vegetables popular in Italian cuisine.
Buon Appetito!
Deborah Mele 2002
italianfoodforever.com
I know you asked for Italian-Style, but here's a Cajun one that sounds interesting:
http://maindish.allrecipes.com/az/CjnStylStffdPpprs.asp
http://maindish.allrecipes.com/az/CjnStylStffdPpprs.asp
Here's one without the meat and rice... REC: Baked Stuffed Peppers
I haven't tried this one, but I don't think I would char the pepper skins before stuffing, as stated in the recipe. My own experiences with removing pepper skins leave me with visions of trying to stuff collapsed, slippery peppers smileys/surprise.gif
Baked Stuffed Peppers
Peperoni Ripieni
from Marcella Cucine by Marcella Hazan
4 meaty yellow or red bell peppers (~ 2½ lb)
¾ lb eggplants (preferably the long, skinny variety)
salt
6 flat anchovy fillets
2 T Italian flat leaf parsley
1 T capers
1 clove garlic, peeled
3 T fine, dry, unflavored bread crumbs
1/8 tsp oregano
2 T extra virgin olive oil
1 fresh, ripe, firm tomato (preferably the plum variety)
vegetable oil (enough to come up to 1” in the skillet)
freshly ground black pepper, to taste
Char the whole peppers over a gas flame (or under the broiler) taking care not overcook them (they must remain very firm). Place in a closed plastic bag and allow to cool completely.
Cut the green tops off the eggplants and dice into 1/3” cubes. Put into a colander set over a bowl and sprinkle salt over them. Let them sit for at least 30 minutes to allow the bitter juices to drain.
Chop the anchovies, parsley, capers and garlic all together, using a food processor, if you like, but taking care not to purée them. Put into a medium bowl and add 2 tablespoons of bread crumbs, the oregano and 1 tablespoon olive oil. Mix thoroughly.
Peel the raw tomato with a vegetable peeler. Cut in half, scoop out the seeds without squeezing it, and cut it into ½” squares. Add the tomato to the bowl containing the other ingredients and toss well.
Turn the oven on to 400°F.
Pat the drained eggplant cubes dry with kitchen towels. Pour enough vegetable oil into a 10 - 12” skillet to come 1” up the sides and heat to medium-high. As soon as the oil is hot slip in the eggplant cubes. Fry until a pale golden brown. Using a slotted spoon, transfer to the bowl containing the mixture of ingredients and toss well.
Remove the charred pepper skins, taking care to keep the peppers whole. Take a thin slice off the top of each and gently detach the core and seeds without cutting through the flesh. Stuff the peppers with the mixture from the bowl.
Choose a baking dish which can accommodate the peppers standing as straight as possible, their tops facing up. Combine the remaining tablespoon olive oil and breadcrumbs and sprinkle over the tops. Bake in the upper middle level of the preheated oven for 15 to 20 minutes.
Allow to settle when done and serve no hotter than lukewarm or, even better, at room temperature.
Serves 4 as an appetizer or 8 as a first course.
I haven't tried this one, but I don't think I would char the pepper skins before stuffing, as stated in the recipe. My own experiences with removing pepper skins leave me with visions of trying to stuff collapsed, slippery peppers smileys/surprise.gif
Baked Stuffed Peppers
Peperoni Ripieni
from Marcella Cucine by Marcella Hazan
4 meaty yellow or red bell peppers (~ 2½ lb)
¾ lb eggplants (preferably the long, skinny variety)
salt
6 flat anchovy fillets
2 T Italian flat leaf parsley
1 T capers
1 clove garlic, peeled
3 T fine, dry, unflavored bread crumbs
1/8 tsp oregano
2 T extra virgin olive oil
1 fresh, ripe, firm tomato (preferably the plum variety)
vegetable oil (enough to come up to 1” in the skillet)
freshly ground black pepper, to taste
Char the whole peppers over a gas flame (or under the broiler) taking care not overcook them (they must remain very firm). Place in a closed plastic bag and allow to cool completely.
Cut the green tops off the eggplants and dice into 1/3” cubes. Put into a colander set over a bowl and sprinkle salt over them. Let them sit for at least 30 minutes to allow the bitter juices to drain.
Chop the anchovies, parsley, capers and garlic all together, using a food processor, if you like, but taking care not to purée them. Put into a medium bowl and add 2 tablespoons of bread crumbs, the oregano and 1 tablespoon olive oil. Mix thoroughly.
Peel the raw tomato with a vegetable peeler. Cut in half, scoop out the seeds without squeezing it, and cut it into ½” squares. Add the tomato to the bowl containing the other ingredients and toss well.
Turn the oven on to 400°F.
Pat the drained eggplant cubes dry with kitchen towels. Pour enough vegetable oil into a 10 - 12” skillet to come 1” up the sides and heat to medium-high. As soon as the oil is hot slip in the eggplant cubes. Fry until a pale golden brown. Using a slotted spoon, transfer to the bowl containing the mixture of ingredients and toss well.
Remove the charred pepper skins, taking care to keep the peppers whole. Take a thin slice off the top of each and gently detach the core and seeds without cutting through the flesh. Stuff the peppers with the mixture from the bowl.
Choose a baking dish which can accommodate the peppers standing as straight as possible, their tops facing up. Combine the remaining tablespoon olive oil and breadcrumbs and sprinkle over the tops. Bake in the upper middle level of the preheated oven for 15 to 20 minutes.
Allow to settle when done and serve no hotter than lukewarm or, even better, at room temperature.
Serves 4 as an appetizer or 8 as a first course.
This one uses ground turkey - really easy too...REC: Stuffed Zucchini and Red Bell Peppers
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30881,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30881,00.html
thank you gals! I can't find my recipe that has sausage and ricotta in it and
my searches kept coming up with the hungarian style peppers. wow, I'm gonna have to make a few different ones as some of these recipes look really good and different.
Ruth, don't know how I spazzed on Marcella's recipe, I think I have just about all of her books. I think it's time to clear out my walk in pantry so I can find stuff again '-))
thanks again for the wonderful recipes!
my searches kept coming up with the hungarian style peppers. wow, I'm gonna have to make a few different ones as some of these recipes look really good and different.
Ruth, don't know how I spazzed on Marcella's recipe, I think I have just about all of her books. I think it's time to clear out my walk in pantry so I can find stuff again '-))
thanks again for the wonderful recipes!
that one is right up there on my list smileys/smile.gif thanks for the rice tip since I really..
shouldn't be eating wheat right now. they all look good so I guess I'll be busy in the kitchen this week.
BTW - I posted a couple more bread recipes for you and have one or two more you might like as well. just give me a day or two to get to them.
shouldn't be eating wheat right now. they all look good so I guess I'll be busy in the kitchen this week.
BTW - I posted a couple more bread recipes for you and have one or two more you might like as well. just give me a day or two to get to them.