Susansitalianroastedredpeppers Recipes

SUSAN'S ITALIAN ROASTED RED PEPPERS

Steps:

• Line baking sheet with aluminum foil.
• Wash WHOLE red bell peppers and lightly rub a tiny bit of olive oil to the skin on all side.
• Lay them side by side on baking sheet in two rows.
• Place in the over on broil and broil them until the skin blackens quite a bit. (about 9-12 minutes per side).
• As one side darkens, take them out and continue to roast all sides until the peppers are evenly charred.
• Place in a bowl or baking dish and cover in saran wrap to let them "steam" for 20 minutes (This will help to release the charred skin and maintain the sweet inner flesh).
• Pull the tops off the peppers and be sure to save any release pepper juices in the dish you plan to place them. Remove all the charred flesh by tugging on it (should come off in sheets if steamed enough).
• Removed seeds and rinse lightly under water, if necessary, to get all seeds out.
• Place in bowl and add the olive oil, garlic and parsley. Mix well and serve at room temperature.

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.

ROASTED RED PEPPERS

Steps:

• Quarter and clean pith from red peppers.
• Spray skin side with olive oil mist.
• Roast peppers under broiler 15-20 minutes, turning occasionally until skins are black.
• Put peppers in a paper bag until cool.
• Peel skins, (do not wash peppers) and put in a bowl.
• Add smashed garlic clove, oil and vinegar.
• Salt& pepper to taste.
• Cover and let marinate at room temperature for 2 hours.
• These can be made and stored in the fridge for a week. If the the oil creates a covering, simply microwave for 30 seconds. Best served at room temperature.

ITALIAN-STYLE SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
• Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
• Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
• Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
• Serve in bowls or on rolls as sandwiches.