SICILIAN STUFFED PEPPERS

SICILIAN STUFFED PEPPERS
Stuffed Peppers Recipes INGREDIENTS

• 4 large green peppers
• 1 cup bread crumbs
• 1 large egg
• 3 tbsp. grated Parmesan cheese
• 3 cloves garlic, minced
• 6 anchovy filets, chopped
• 2 tbsp. golden raisins (optional)
• 2 tbsp. pine nuts (optional)
• pinch each salt and pepper
• pinch red pepper flakes
• 1/2 cup extra virgin olive oil
• 1 large ripe tomato, peeled and chopped or 1 small can diced, drained
• 1/4 tsp. dried basil or 1/2 tsp. fresh, minced
• pinch of oregano
• 2 tbsp. fresh parsley, chopped
• 4 tsp. extra virgin olive oil
• 1/2 cup tomato sauce or puree

Stuffed Peppers Recipes INSTRUCTIONS
This is a tasty way to serve peppers. These are good using either green (or red) bell peppers, but I particularly enjoy them using sweet Italian peppers, a thin-walled pointed, long, light green frying pepper.

If using Italian frying peppers, we have most often pan fried them in olive oil with whole garlic cloves to flavor the oil over high heat, allowing the peppers to singe or brown well on the shoulders. When using these frying peppers, the tomato sauce should be omitted; we most often serve these without any sauce so the flavor stands out. Sometimes, slices of Italian cheese, capicola (hot ham) or prosciutto can be added to the filling.

The bell peppers are better baked in a casserole while the Italian peppers are better prepared on the stove top.

Cut a small circle at the top of the pepper to remove the stem and core and using a sharp spoon, scrape the ribs out. Rinse with cold water and drain upside down.

Beat the egg with the cheese, parsley, herbs and 1/2 cup olive oil.

In a bowl, combine all ingredients except for the 4 tsp. olive oil and tomato sauce. Stir thoroughly.

Stuff the peppers with the mixture and stand them upright in a casserole (or saute in olive oil as mentioned above, depending on the pepper type you've used). If you are oven baking, rub the outside of the peppers with olive oil before baking. Drizzle peppers with olive oil and top each with tomato sauce (if baking). Pour remaining tomato sauce around peppers.

Cover with foil and bake in a preheated 375°F oven for 45 minutes or until peppers are tender. Or sauté on the stovetop until browned, then cover for 10 minutes or so, until peppers are tender and cooked through.

These can be prepared several hours in advance and refrigerated or frozen for longer storage.

Makes 4 servings....enjoy it !
stuffed-green-peppers

Stuffed Green Peppers

Stuffed Green Peppers Recipe

A nice stuffed peppers recipe to try !

Stuffed Peppers Recipe Ingredients:

* 4 large green or red bell peppers
* 1/2 pound lean ground beef
* 1/4 cup finely chopped onion
* 1 tablespoon chopped pimiento
* 1/2 teaspoon salt
* 1 1/2 cups frozen corn kernels, cooked and drained
* 2 teaspoons Worcestershire sauce
* 1 teaspoon prepared mustard
* 1 can (10 ounces) condensed tomato soup, undiluted

Stuffed Peppers Recipe INSTRUCTIONS
Cut a slice off the top of each pepper. Cut out core; remove seeds and white membrane. In a bowl, combine ground beef, chopped onion, pimiento, salt and corn. Spoon mixture into peppers. Stand peppers up in slow cooker. Add Worcestershire sauce and mustard to tomato soup; pour over peppers. Cover and cook on low 6 to 8 hours or until peppers are tender. The stuffed peppers recipe is ready to serve....enjoy it !

andys-stuffed-green-peppers

Andy's Stuffed Green Peppers

Andy's Stuffed Green Peppers

A nice stuffed peppers recipe..try this one !

Stuffed Peppers Recipe Ingredients:

* 4 medium green bell peppers
* 1 lb. ground beef, lean
* 1/4 cup finely chopped onion
* 1 1/2 cups cooked rice
* 1 teaspoon seasoned salt
* 1/2 teaspoon black pepper
* 1 large jar spaghetti sauce

Stuffed Peppers Recipe INSTRUCTIONS
Mix ground beef, onion, rice, and seasonings well. Cut tops off of peppers and hollow out any seeds. Stuff peppers with equal portions of ground beef mixture. Place stuffed peppers in Crock Pot, cover with spaghetti sauce. Cover and cook on low for 6 to 7 hours on until ground beef is cooked through and pepper is tender. The stuffed peppers recipe is ready...enjoy it !
stuffed-bell-peppers-with-ground-beef

STUFFED GRILLED PEPPERS

STUFFED GRILLED PEPPERS
Stuffed Peppers Recipes INGREDIENTS

• 3 red sweet bell peppers
• 1/4 cup extra virgin olive oil (approximately)
• 3 cloves garlic, finely minced
• 3-4 stems fresh basil (1-2 tablespoons chopped)
• 1/4 teaspoon oregano
• pinch red pepper flakes
• 1 1/2 cups garlic croutons
• 1 cup fresh mozzarella
• sea salt and pepper, to taste
• dash of paprika

Stuffed Peppers Recipes INSTRUCTIONS
In a skillet, sauté croutons in 1 tablespoon olive oil, garlic, red pepper flakes and basil for 3-5 minutes. Add mozzarella, cut into small cubes. Toss to combine. Season to taste with sea salt and pepper.

Remove tops from peppers, leaving peppers whole. Save tops to replace later. Remove seeds and cores from peppers. Rub peppers with olive oil. Mix enough remaining olive oil with ingredients in skillet, using only enough to coat well.

Fill peppers with mixture and replace top.

Place peppers on preheated grill over indirect heat or in the oven at 400°F. Bake until peppers are tender and are just beginning to color.

Cut each pepper into halves and sprinkle top with paprika for color.

Variation: After peppers are cooked, cut into halves, and sprinkle the tops with Parmesan cheese. Broil 2-3 minutes. Drizzle sparsely with olive oil and balsamic vinaigrette before serving.

PEPPERS WITH DEVILED CHEESE STUFFING

PEPPERS WITH DEVILED CHEESE STUFFING
Stuffed Peppers Recipes INGREDIENTS

• 1 cup rice
• 3 medium sized green peppers
• 2 3oz cans deviled ham
• 1/2 lb American cheese
• 3 cups milk
• 3 tablespoons butter
• 5 tablespoons flour
• salt and pepper

Stuffed Peppers Recipes INSTRUCTIONS
Cook rice in boiling water until tender. Remove stems and seeds from peppers; split lengthwise and parboil for 5 minutes. Add the deviled ham and 1 cup of the grated cheese to the drained, cooked rice.

Make a white sauce with the butter, flour, and milk. Add 1 cup of the white sauce to the rice mixture.

Season with salt, pepper and celery salt.

Fill the halves of the peppers and sprinkle with crumbs or grated cheese.

Bake at 350°F for 30 minutes or until peppers are tender.

Add remaining cheese to the white sauce; stir until the cheese has melted. Season well with salt and pepper to taste, and serve with the peppers.

Serves 8.

RICE STUFFED PEPPERS

RICE STUFFED PEPPERS

Stuffed Peppers Recipes INGREDIENTS

• 8 large firm bell peppers (green or red)
• 3 cups cooked rice
• 1 egg, well beaten
• 1/4 lb ground lean pork or beef
• 3 cloves garlic, pressed
• 1 large onion, finely chopped or grated
• 1/2 cup cracker or bread crumbs
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• dash of cayenne pepper
• dash of Tabasco (optional)
• 1 pint tomato puree
• 4 slices bacon

Stuffed Peppers Recipes INSTRUCTIONS
Mix rice, egg, ground meat, crumbs, garlic which has been put through a garlic press or pureed, salt, pepper and cayenne.

Wash the peppers. Using a paring knife, cut out the top stem in a circle so that the pepper can be filled from the top. Scrape out the core and seeds and discard.

Fill the peppers with the meat mixture and place in a buttered casserole dish with a tiny dash of Tabasco sauce on top, if desired.

Using a kitchen scissors, cut each slice of bacon into 2 long strips, then cut each strip into half (you will have 16 bacon pieces). Drape 2 cut bacon strips over each pepper.

Pour the tomato puree around the bottom of the peppers.

Bake, covered loosely with aluminum foil for 15 minutes at 400°F. Remove the foil and reduce heat to 325°F; continue to bake until peppers are tender and browned (about 1 hour).

Serve peppers with a few spoons of tomato puree over the top and a few spoonfuls around the base.

Makes 8 stuffed peppers. Serve some right away ...nice ! Enjoy it !
stuffed-bell-peppers-with-ground-beef.

STUFFED ITALIAN FRYING PEPPERS

STUFFED ITALIAN FRYING PEPPERS

Stuffed Peppers Recipe INGREDIENTS

• 1 1/2 to 2 lbs. Italian frying peppers
• 1 1/4 cup Italian bread crumbs
• 2-3 tablespoons Parmesan cheese
• 1/4 cup fresh parsley, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 2 tablespoons olive oil
• 1 egg
• 1/2 tsp each oregano and basil (fresh is best - if using dry, reduce amount to 1/4 tsp)
• 2-3 cloves finely minced garlic.
• pinch of rubbed sage
• 3-4 anchovies (or to taste)
• 1 green onion or shallot, minced (optional)

Stuffed Peppers Recipe INSTRUCTIONS
Italian Frying Peppers are light green in color, thin-skinned, long and pointed.

Sauté garlic and green onion or a minced shallot, if using, in olive oil, til very lightly browned (a teaspoon of butter may also be added to speed the browning along). Mash the anchovies using a fork, stirring them into the olive oil.

Add parsley and other herbs, heat for 2 minutes. Add bread crumbs, then quickly mix in an egg which has been beaten (using a fork) with a few tablespoons warm water. Another teaspoon of olive oil may be added, if needed, for a smooth mixture.

Add cheese and mix well; stir in enough warm water to make a mix that can be pressed into the center of the peppers which have had their stems removed, and have been seeded and cored.

Saute the peppers in a skillet with 1/4" good olive oil with 3-5 peeled whole cloves garlic; turn the garlic to prevent browning. The garlic should just take on a lightly toasted color and will become soft, at which point it can be mashed into the oil and removed (save for spreading this on Italian bread - good before using for Bruschetta!)

The peppers should begin to blacken/brown on one side; turn them several times to distribute the coloring, keeping them always well coated in olive oil. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 minutes and remove from heat. Serve right away, sprinkled with coarse kosher or sea salt.

Anchovy-stuffed peppers are even better on the grill, where grill marks will provide added appeal and color for an appetizing entree. Be sure to brush frequently with garlic infused olive oil.

These same stuffed peppers can be made in a similar way, except they are only cored and seeded, but not stuffed. In this case, they are served drizzled with garlic-mashed olive oil in sandwiches made with crusty Italian bread. (A few caramelized onions can also be added but this somewhat detracts from the focus on the pepper flavor).
The stuffed peppers recipe Italian style is ready to serve...enjoy it !
stuffed-bell-peppers-with-ground-beef