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Recipe for stuffed peppers
2 Answers
Has anyone got a recipe for really nice stuffed peppers ? We go to an Italian that do gorgeous ones but they won't give me the recipe lol
The mince is ground really fine but not sure what else is in them !
Thanks
The mince is ground really fine but not sure what else is in them !
Thanks
Answers
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You're more than welcome to ours, which we've used for years...
4 green bell peppers, halved and seeded
1 pound lean ground beef
1 (1 pound) loaf stale Italian bread, crumbled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (2 ounce) can anchovy fillets, chopped
8 pitted green olives, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 (15 ounce) can tomato sauce
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, adding ground beef, then stir in garlic. Let mixture cook for 5 minutes or so until beef is slightly browned, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper and about 1/4 cup of the tomato sauce. 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
Hints:
We often substitute 1/2 pound of mild Italian sausage for 1/2 of the ground beef, which I think you Brits call "mince".
I like tomato paste a little better than tomato sauce, but then add about 1/4 cup good ketchup for liquid content.
Occaisonally we used a good quality pasta sauce instead.
Don't omit the anchovies!
For added flavor and a nice appearance cover peppers with a good ground Parmesan Regiano at the last 5 minutes of baking.
Don't over cook... the peppers should still be a little crucnchy...
Best of luck!
4 green bell peppers, halved and seeded
1 pound lean ground beef
1 (1 pound) loaf stale Italian bread, crumbled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (2 ounce) can anchovy fillets, chopped
8 pitted green olives, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 (15 ounce) can tomato sauce
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, adding ground beef, then stir in garlic. Let mixture cook for 5 minutes or so until beef is slightly browned, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper and about 1/4 cup of the tomato sauce. 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
Hints:
We often substitute 1/2 pound of mild Italian sausage for 1/2 of the ground beef, which I think you Brits call "mince".
I like tomato paste a little better than tomato sauce, but then add about 1/4 cup good ketchup for liquid content.
Occaisonally we used a good quality pasta sauce instead.
Don't omit the anchovies!
For added flavor and a nice appearance cover peppers with a good ground Parmesan Regiano at the last 5 minutes of baking.
Don't over cook... the peppers should still be a little crucnchy...
Best of luck!
1 to 2 of 2
