Italianyellowpepperpuree Recipes

STUFFED PEPPERS ITALIAN STYLE

Steps:

• 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

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
• Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
• Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
• Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
• Remove from oven. Remove foil and top each pepper with shredded cheese.
• Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with 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.

SUPER EASY SAUTEED ITALIAN PEPPERS

Steps:

• Chop up peppers into bite size pieces, removing seeds & stems.
• Heat oil in skillet over medium heat for 2-3 minutes.
• Add peppers and saute until tender, stirring frequently.
• Add Italian salad dressing to the peppers.
• Mix the peppers and Italian dressing together.
• Saute for 2 more minutes.
• Remove from heat and serve.