Stuffed Green Peppers With Tomato Sauce
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
51
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Long Grain Rice (cooked)2 tbsps
Olive Oil1
Salt1
Pepper3 sprigs
Parsley (fresh with stems)450 g
Mushroom (chopped fine)1 sprig
Thyme (fresh)1 tsp
Ground Cumin3 cloves
Garlic (minced)1 tbsp
Tomato Paste1
Bay LeafDirections:
1
Reserve
2
Prepare the Chicken Filling
3
When cool, stir in cooked rice
4
Prepare the Tomato Sauce
5
Set aside and keep warm
6
Preheat oven to 350 degrees F
7
Wash the peppers under cold water
8
Wipe dry
9
Cut the top 1-inch of the peppers off, keeping the stem intact
10
Reserve
11
Remove the core and seeds
12
Brush inside and outside with olive oil
13
Season inside with salt and pepper
14
Divide the filling into 6 portions and fill each pepper to the top
15
Place the lids back on top
16
In a roasting pan, place the stuffed peppers and the hot Tomato Sauce
17
Bake in the oven for about 1 hour or until done
18
Serve in heated plates garnished with minced parsley
19
Coarsely grind the chicken and transfer to a large bowl
20
Reserve
21
In a medium skillet, heat the olive oil over moderate heat
22
Saute the onion until translucent
23
Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally
24
Cool
25
Stir the onion and mushroom mixture into the ground chicken
26
Add the remaining ingredients and combine well
27
To test for taste, saute a small amount in a little oil and adjust seasoning
28
Reserve as stuffing for Green Peppers with Tomato Sauce
29
Yield: about 4 cups Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991 In a medium saucepan, heat the olive oil
30
Over medium heat, saute the onions until soft, about 5 minutes
31
Add the garlic and cook 1 minute longer
32
Add the tomato paste, tomatoes and cook for 3 minutes
33
Add the chicken stock and simmer for 20 minutes or until sauce thickens
34
Strain into a clean saucepan
35
Whisk in butter, piece by piece
36
Add basil
37
Taste and adjust seasoning with salt and pepper
38
Use as needed
39
Yield: Makes 2 1/2 cups Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil
40
Skim off the foam and fat that collects on the top
41
Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary
42
Strain through a fine-mesh strainer into a clean bowl and cool
43
Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing
44
Yield: Makes about 2 quarts Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000