Stuffed Bell Peppers with a Light Tomato Sauce

#1

I haven’t tried this one yet but I’m gonna!

Tomato Sauce:
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 fillet anchovy
4 ripe tomatoes
3/4 teaspoon salt
1/4 teaspoon white pepper

Filling:
1 pound veal loin, diced in 2-inch cubes
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/2 teaspoon rosemary

2 ounces Prosciutto di Parma
3 fillets anchovies, minced
2 slices white bread, crusts removed
1/3 cup heavy cream
1 tablespoon Italian flat leaf parsley, chopped
1 egg
1/3 cup Parmigiano cheese, grated
2 medium yellow bell peppers
2 medium red bell peppers
to taste salt
to taste freshly ground black pepper
1 cup chicken stock

Sauce Procedure:
HEAT a medium-size pan with water.

SCORE and “X” on the top of each tomato and place in hot water for 1 minutes. Remove from water and when able to handle, remove the skins.

DICE tomatoes into ½-inch pieces.

HEAT oil in a skillet over medium-high heat. Add garlic and anchovy.

ADD tomatoes, water, salt and pepper. Simmer for 10 minutes; add basil.

Stuffed Peppers Procedure:
PREHEAT oven to 375 degrees.

SOAK bread in heavy cream; set aside.

HEAT 1 tablespoon of olive oil in a large skillet over medium-high heat. Add veal, garlic and rosemary. Cook until veal is lightly browned (approximately 8 minutes). Let cool.

GRIND veal, prosciutto and anchovies in a food grinder.
MIX ground meat, bread, egg, parsley, cheese, salt and pepper in a large bowl.

SLICE the top off of each pepper and remove seeds. Sprinkle insides with olive oil, salt and pepper.

STUFF meat mixture into each pepper. Place in an 8x8-inch glass baking dish with chicken stock on bottom. Cover with aluminum foil.

BAKE for 40 minutes. Remove foil and continue baking for an additional 20 minutes. Place tomato sauce on bottom of serving platter; place stuffed peppers on platter and serve.

#2

I would eliminate the “anchovy” and add sweet Italian Sausage in the sauce and filling. Also add a little tomato puree (or paste) to the sauce for thickness.

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#3

I was thinking the same thing about the anchovies.

#4

Why would you want to heat a saucepan with water ?. I usually use a burner on the stove.

#5

Helps keep from burning the sauce.

#6

I like to slice a pepper in half (length ways) cut out seeds.

Place a slice of garlic, cherry tomato, thick slice of onion and a piece of goats cheese (any cheese is good) drizzle a little olive oil over and place in a mid temp oven for about 15-20mins or until peppers are soft.

Use chunky or crusty bread to mop up the juices

These are great to grill on a BBQ