STUFFED GREEN PEPPERS IN OVEN RECIPES

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STUFFED GREEN PEPPERS WITH TOMATO SAUCE RECIPE - FOOD …



Stuffed Green Peppers with Tomato Sauce Recipe - Food … image

Provided by Food Network

Categories     side-dish

Total Time 3 hours 8 minutes

Prep Time 1 hours 40 minutes

Cook Time 1 hours 25 minutes

Yield 6 servings

Number Of Ingredients 37

Chicken Filling, recipe follows
2 cups cooked long grain rice
Tomato Sauce, heated, recipe follows
6 green bell peppers
1/4 cup olive oil
Salt
Pepper
Minced parsley, for garnish
2 chicken legs, skinned and deboned
1/4 cup olive oil
1 cup (about 1/4 pound) diced onion
1/2 pound mushrooms, chopped fine
2 garlic cloves, minced
1 egg, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon salt
Freshly ground white pepper
1 teaspoon chopped fresh thyme
1/2 teaspoon ground cumin
2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
1 tablespoon tomato paste
2 pounds Roma tomatoes, peeled, seeded, and diced
1 cup homemade Chicken Stock, recipe follows or store-bought, heated
3 ounces butter, cut into small pieces
1/4 cup basil, chiffonade
Salt and freshly ground black pepper
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
1 medium carrot, peeled, trimmed, and cut into 1-inch slices
1 medium onion, peeled, trimmed, and quartered
1 small celery stalk, trimmed, and cut into 1-inch slices
1 small leek, cleaned, trimmed, and cut into 1-inch slices
1 sprig fresh thyme
3 sprigs fresh parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns

Steps:

  • Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm. 
  • Preheat oven to 350 degrees F. 
  • Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper. 
  • Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
  • Coarsely grind the chicken and transfer to a large bowl. Reserve. 
  • In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool. 
  • Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning. 
  • Reserve as stuffing for Green Peppers with Tomato Sauce. 
  • Yield: about 4 cups
  • Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991
  • In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens. 
  • Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed. 
  • Yield: Makes 2 1/2 cups
  • Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top. 
  • Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing. 
  • Yield: Makes about 2 quarts
  • Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000

STUFFED PEPPERS RECIPE - NYT COOKING



Stuffed Peppers Recipe - NYT Cooking image

These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking.

Provided by Lidey Heuck

Total Time 1 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

4 large red, orange or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1 cup finely chopped yellow onion (about 1 small)
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
3/4 cup dry white wine, chicken broth or vegetable broth
1 (14-ounce) can diced fire-roasted tomatoes
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley, plus more for serving (optional)
1 cup shredded mozzarella, provolone or other semifirm cheese

Steps:

  • Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
  • In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
  • Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
  • Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
  • Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
  • Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.

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