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Temica's Stuffed Peppers

 

Temica's Stuffed Peppers

Ingredients:

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

Directions:

1.     Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove the 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.

2.      In a large (12-inch) skillet, heat the olive oil over a low flame. 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.

3.     Add ½ cup wine, increase the heat to medium-high, and cook, scraping the bottom of the pan, until the liquid is reduced by about half.

4.     Add the tomatoes and their juices, salt, and pepper, and bring to a boil.

5.     Remove from the heat. Stir in the rice, parmesan, and parsley, if using. Taste and adjust seasonings

6.     Divide the mixture among the peppers. Pour the remaining ¼ 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.

7.     Remove the foil and spoon any juices that 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.

8.     Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.

 

 

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