RECIPES FOR STUFFED JALAPENO PEPPERS WITH CREAM CHEESE AND SAUSAGE RECIPES

Steps:

• Cut a side off each pepper to make large boats, peppers will be stuffed and remain on their sides
• Remove seeds and ribs from peppers then finely chop the trimmed pieces
• Bring a pot of water to a boil
• Add salt and boil peppers for 4 minutes then cold-shock in an ice bath
• Drain and pat dry
• In a saucepot over medium-high heat, melt butter
• Add pasta or orzo and toast
• Add rice and season with salt and pepper
• Add stock, bring to boil and cover
• Cook 16 minutes then pour out onto a small tray to cool
• Heat a large skillet over medium-high heat with 2 tablespoons olive oil
• Add chopped pepper trimmings, celery, half the onions, 4 cloves garlic, parsley, thyme, salt and pepper
• Stir to soften 7-8 minutes; remove from heat to cool
• Heat a Dutch oven or large saucepot over medium heat with remaining olive oil, 2 turns of the pan
• Add remaining onions and garlic, and bay leaf; season with salt and pepper
• Soften a few minutes then add stock and cook to reduce by half
• Add passata or purée and heat through, adjust seasonings to taste
• In a large bowl, combine meats and season with salt and pepper
• Make a well in the center of the meat and add egg, cooled vegetables, rice and half the cheese
• Combine the stuffing with your hands and fill the peppers
• Pour half the sauce into a large casserole dish then arrange the peppers in the dish
• Top peppers with a little more sauce and remaining cheese
• Roast peppers 30 minutes covered with foil and 15 more to brown and until a thermometer inserted into the middle reads 155°F

Steps:

• Cut a side off each pepper to make large boats, peppers will be stuffed and remain on their sides
• Remove seeds and ribs from peppers then finely chop the trimmed pieces
• Bring a pot of water to a boil
• Add salt and boil peppers for 4 minutes then cold-shock in an ice bath
• Drain and pat dry
• In a saucepot over medium-high heat, melt butter
• Add pasta or orzo and toast
• Add rice and season with salt and pepper
• Add stock, bring to boil and cover
• Cook 16 minutes then pour out onto a small tray to cool
• Heat a large skillet over medium-high heat with 2 tablespoons olive oil
• Add chopped pepper trimmings, celery, half the onions, 4 cloves garlic, parsley, thyme, salt and pepper
• Stir to soften 7-8 minutes; remove from heat to cool
• Heat a Dutch oven or large saucepot over medium heat with remaining olive oil, 2 turns of the pan
• Add remaining onions and garlic, and bay leaf; season with salt and pepper
• Soften a few minutes then add stock and cook to reduce by half
• Add passata or purée and heat through, adjust seasonings to taste
• In a large bowl, combine meats and season with salt and pepper
• Make a well in the center of the meat and add egg, cooled vegetables, rice and half the cheese
• Combine the stuffing with your hands and fill the peppers
• Pour half the sauce into a large casserole dish then arrange the peppers in the dish
• Top peppers with a little more sauce and remaining cheese
• Roast peppers 30 minutes covered with foil and 15 more to brown and until a thermometer inserted into the middle reads 155°F