A classic American dish that one can’t easily find
in restaurants is stuffed bell peppers. It’s essentially meat stuffed into bell
peppers and baked in the oven. This
recipe can easily be doubled or tripled with 4 or 6 peppers.
INGREDIENTS
2 bell peppers, any color
Salt
2-3 Tbsp. extra-virgin olive oil
½ medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
½ lb. of lean ground beef
¾ cup of cooked rice
¾ cup chopped plum tomatoes, fresh or canned (liquid drained)
½ tbsp. chopped fresh oregano or ½ teaspoon of dried oregano
Fresh ground pepper
¼ cup ketchup
¼ tsp. of Worcestershire Sauce
Dash of Tabasco sauce
DIRECTIONS
Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
Preheat oven to 350 degrees F. Heat 2 tbsp. of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)
Drizzle remaining 1/2 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/8 cup of water in a small bowl, then spoon over filling. Add 1/8 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-08-12 20:54:422013-08-12 20:54:42Stuffed Bell Peppers
Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside. Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Sauté until garlic turns slightly golden. Add chopped onion and sauté an additional 2 1/2 minutes. Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and/or basil and extra virgin olive oil if desired, just before using.
From the Silver Palate Cookbook, slow-roasting tomatoes concentrates their sweetness and makes them the perfect addition to summertime salads, sandwiches, and pasta dishes.
INGREDIENTS
6-10 halved and seeded plum tomatoes
1⁄2 cup extra-virgin olive oil
2 tbsp. sugar
Freshly ground black pepper
Coarse or fine sea salt
Small whole flat-leaf parsley leaves
Mint leaves and Slivered basil
DIRECTIONS
Heat the oven to 250°. Line a baking sheet with foil and rub it with a little extra-virgin olive oil. Arrange tomatoes on it in a single layer, cut side up. Drizzle evenly with olive oil, sprinkle with sugar, and season with pepper to taste. Bake the tomatoes until they are still juicy but slightly wrinkled, about 3 hours. Transfer to a platter to let cool slightly. Just before serving, sprinkle tomatoes with sea salt and garnish, if you like, with parsley, mint, and basil.
Stuffed Bell Peppers
Stuffed Bell Peppers
A classic American dish that one can’t easily find
in restaurants is stuffed bell peppers. It’s essentially meat stuffed into bell
peppers and baked in the oven. This
recipe can easily be doubled or tripled with 4 or 6 peppers.
INGREDIENTS
DIRECTIONS
Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
Preheat oven to 350 degrees F. Heat 2 tbsp. of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)
Drizzle remaining 1/2 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/8 cup of water in a small bowl, then spoon over filling. Add 1/8 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.
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Fresh Plum Tomato Sauce
Fresh Plum Tomato Sauce
INGREDIENTS
DIRECTIONS
Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside. Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Sauté until garlic turns slightly golden. Add chopped onion and sauté an additional 2 1/2 minutes. Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and/or basil and extra virgin olive oil if desired, just before using.
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Oven Roasted Plum Tomatoes
Oven Roasted Plum Tomatoes
From the Silver Palate Cookbook, slow-roasting tomatoes concentrates their sweetness and makes them the perfect addition to summertime salads, sandwiches, and pasta dishes.
INGREDIENTS
DIRECTIONS
Heat the oven to 250°. Line a baking sheet with foil and rub it with a little extra-virgin olive oil. Arrange tomatoes on it in a single layer, cut side up. Drizzle evenly with olive oil, sprinkle with sugar, and season with pepper to taste. Bake the tomatoes until they are still juicy but slightly wrinkled, about 3 hours. Transfer to a platter to let cool slightly. Just before serving, sprinkle tomatoes with sea salt and garnish, if you like, with parsley, mint, and basil.
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