Stuffed Peppers 2 Ways
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This is no culinary feat. This is a comfort food thing.
I used to be a purist and blanch the peppers in boiling water for a few minutes to soften them up, but I find that baking them does the trick, so I now skip that extra step. Makes life much easier.
My favorite way to stuff peppers is Neapolitan style (recipe here),
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I decided to stuff them both ways, one for vegetarians and the other for the carnivores.
Here is how it goes:
I hollow out my red peppers, cut the ribs (white parts) out and the seeds. They cook faster if you cut them in half, in sort of a cradle shape. You can also leave them whole if you like.
The stuffing mixture can be anything you like. The pepper is just a vessel to hold the stuffing. I make a stuffing of basmati rice and sausage.
I cook the broken up sausage in a separate pan along with chopped sun dried tomatoes (gives it a nice flavor), garlic, 1 chopped onion, fennel seeds and some fresh parsley and basil. Then I cook up my rice in another pan (as per package instructions).
When the rice is done, I incorporate it into the sausage mixture to make the stuffing.
Season w/ salt and pepper and any other seasonings or herbs you like. There is no science to this, believe me.
With a tablespoon, pack the stuffing mixture into each pepper half (cradle). Top with lots of grated fresh parmigiano reggiano cheese.
Bake in a baking pan for about 45 minutes at 350 degrees.
A great Sunday dinner. Happy Sunday!
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