Onion And Olive Stuffed Bell Peppers Recipes
CHEF JOHN'S STUFFED PEPPERS
This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g
ONION-AND OLIVE-STUFFED BELL PEPPERS
Yield Serves 6
Number Of Ingredients 6
Steps:
- Halve 3 of the bell peppers lengthwise, leaving the stem ends intact, and core and seed them. Arrange the halves on a steamer rack set over simmering water, steam them, covered, for 3 to 5 minutes, or until they are tender, and invert them on paper towels to drain. In a small bowl whisk together 1 tablespoon of the oil and 1 teaspoon of the vinegar and brush the insides of the halves with the mixture. In a large heavy skillet cook the onions in the remaining 3 tablespoons oil over moderate heat, stirring, until they are softened, stir in the garlic and the remaining 5 bell peppers, cut into julienne strips, and cook the mixture until the peppers are just tender. Remove the skillet from the heat, stir in the olives, the remaining vinegar, and salt and pepper to taste, and divide the filling among the bell pepper halves. Serve the stuffed peppers at room temperature.
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