Springtime stuffing…stuffed peppers

Another great go-to menu item: stuffed peppers
Stuffed with…well, depending on kitchen creativity.
Small baby bell peppers are ideal for small plate offerings.
A fabulous NYC specialty shop, Garden of Eden edengourmet.com
features this and more.
Enjoy the Menu Shoppe “finds”…
enjoy fresh new spring menus.
Stuffed Baby Bell Peppers
for the filling:
2 anchovy fillets,  finely chopped
1 medium onion, chopped
2 tablespoons olive oil
1 cup whole-milk ricotta
1/3 cup finely grated Parmigiano-Reggiano
2 tablespoons drained capers–chopped
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh parsley
for the peppers:
1 1/2 lb baby red and yellow bell peppers
(2 inches in diameter– 24 peppers )
1/2 cup water
1 tablespoon olive oil
Make filling:
Cook onion and anchovies in oil in a heavy skillet over moderate heat, stirring frequently, until onion is golden, about 8 minutes. (Anchovies will dissolve.) Transfer to a bowl and stir in bread crumbs, cheeses, capers, eggs, and parsley until combined well.
Stuff and bake peppers:
Preheat oven to 350°F. Cut tops from baby peppers (keep stems on tops) and reserve. Cut a very thin slice from bottom of each pepper so it can stand upright.  Scoop out and discard seeds, then divide filling among peppers. Cover with reserved tops and arrange peppers upright in an oiled baking dish. Add water to dish and drizzle peppers with oil. Bake, uncovered, in middle of oven until peppers are tender and filling is puffed, 50 to 60 minutes.
Try serving with a coulis…for presentation with panache.
Classic Stuffed Red Peppers
6 large (8-ounce) red bell peppers
2 tablespoons olive oil
2 cups chopped onions
6 tablespoons chopped fresh parsley
3 garlic cloves, chopped
2/3 cup cooked white rice, cooled
1 tablespoon sweet Hungarian paprika
1 1/4 teaspoons salt
1teaspoon ground black pepper
1/4 teaspoon ground allspice
2 1/2 cups canned tomato sauce
1 1/4 pounds lean ground beef
1 large egg
Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then beef and egg. Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover–cook until peppers are tender and filling is cooked through and firm, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Rewarm covered over low heat.)
Yellow Tomato Coulis
1 pound yellow pear or cherry tomatoes
2 teaspoons white-wine vinegar
3/4 teaspoon salt
1 tablespoon olive oil
In a blender puree tomatoes, white-wine vinegar, salt, and olive oil until smooth.
Pour tomato mixture through a sieve into a bowl, pressing on solids.Yellow tomato coulis keeps, covered and chilled, 2 days.
If it’s on the menu…the Menu Shoppe has it covered.
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