Neapolitan Style Stuffed Peppers Recipes

MEDITERRANEAN-STYLE STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
• Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
• Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
• Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.

NEAPOLITAN-STYLE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Oil medium size baking dish.
• Place onion slices in bottom of baking dish.
• Scatter sliced garlic over onions.
• Top with tomato slices.
• Season with salt and pepper and set aside.
• Pound chicken into thinner pieces if desired.
• Season chicken with salt and pepper.
• Place one piece of cheese and one sun-dried tomato half on each piece of chicken.
• Fold over and place in dish on top of tomato-onion mixture.
• Brush tops of chicken with olive oil from sun-dried tomatoes and lightly season with salt and pepper.
• Bake one hour.
• Remove chicken from oven, and turn oven to broil.
• Broil chicken for 3 minutes or until slightly crispy on top. (I skipped this step.).
• Serve hot.

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.

NEAPOLITAN-STYLE STUFFED PEPPERS

Steps:

• 1 Trim the eggplants and cut them into 3/4-inch cubes. Layer the pieces in a colander, sprinkling each layer with salt. Place the colander over a plate and let drain for 1 hour. Rinse the eggplant and pat dry with paper towels. 2 In a large skillet, heat the 1/2 cup of oil over medium heat. Add the eggplant and cook, stirring occasionally, until tender, about 10 minutes. 3 Stir in the tomatoes, olives, anchovies, capers, garlic, parsley, and pepper to taste. Bring to a simmer, then cook 5 minutes more. Stir in the 1/2 cup of bread crumbs and remove from the heat. 4 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a baking pan just large enough to hold the peppers upright. 5 Cut off the stems of the peppers and remove the seeds and white membranes. Stuff the eggplant mixture into the peppers. Stand the peppers in the prepared pan. Sprinkle with the remaining 1 tablespoon bread crumbs and drizzle with the remaining 3 tablespoons oil. 6 Pour 1 cup water around the peppers. Bake 1 hour 15 minutes or until the peppers are very tender and lightly browned. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

NEW ORLEANS STYLE STUFFED PEPPERS

Steps:

• Remove tops from green pepper and clean insides. Try to level bottoms of peppers if needed, so they will stand flat. Chop tops of peppers and set aside. Preheat oven to 350°F.
• In large skillet, brown ground turkey, garlic powder, onion powder and pepper for about 5 minutes.
• When turkey is almost done, add rice and beans mix, green pepper tops, and water. Cover, and cook for about 7 minutes, stirring occasionally.
• When rice is tender, turn off heat. Stir in tomato sauce, and taste the mixture for seasoning. You may need to add more garlic and/or pepper to suit your family's taste.
• Spray an 8x13 glass pan with cooking spray. Carefully stuff peppers with turkey mixture. (It's hot!) and set peppers in greased pan. They will be slippy, but it makes for an easier clean up.
• Bake peppers for 20-40 minutes, depending on how soft you like your peppers.
• When peppers reach desired tenderness, top with shredded cheese. Remove peppers from oven when cheese reaches a nice, melty state.
• Be careful. Remember, you greased the pan, so the peppers may slide.
• Let rest 5 minutes, and enjoy!

NEAPOLITAN-STYLE STUFFED PEPPERS

Steps:

• 1 Trim the eggplants and cut them into 3/4-inch cubes. Layer the pieces in a colander, sprinkling each layer with salt. Place the colander over a plate and let drain for 1 hour. Rinse the eggplant and pat dry with paper towels. 2 In a large skillet, heat the 1/2 cup of oil over medium heat. Add the eggplant and cook, stirring occasionally, until tender, about 10 minutes. 3 Stir in the tomatoes, olives, anchovies, capers, garlic, parsley, and pepper to taste. Bring to a simmer, then cook 5 minutes more. Stir in the 1/2 cup of bread crumbs and remove from the heat. 4 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a baking pan just large enough to hold the peppers upright. 5 Cut off the stems of the peppers and remove the seeds and white membranes. Stuff the eggplant mixture into the peppers. Stand the peppers in the prepared pan. Sprinkle with the remaining 1 tablespoon bread crumbs and drizzle with the remaining 3 tablespoons oil. 6 Pour 1 cup water around the peppers. Bake 1 hour 15 minutes or until the peppers are very tender and lightly browned. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.