Stuffed Peppers
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Yellow Onion (diced)4 cloves
Garlic2 tbsps
Basil (chopped fresh)1 tbsp
Oregano (chopped fresh)2 tbsps
Extra-Virgin Olive Oil4 tbsp
Kosher Salt1 tsps
Ground Black Pepper (fresh)1 cup
Grapeseed Oil450 g
Orzo Pasta1 cup
Shredded Parmesan910 g
Broccoli RabeDirections:
1
Special equipment: an immersion blender For the tomato sauce: Combine the whole tomatoes and liquid from the can, onion, 2 cloves of the garlic, basil, oregano, olive oil, salt and black pepper in a 2-gallon container and puree with an immersion blender until smooth
2
Heat a large saute pan over high heat until it begins to smoke
3
Reduce the heat to medium and add the grapeseed oil and remaining 2 cloves of garlic and quickly saute
4
Add the diced tomatoes and saute until heated through, 1 to 2 minutes
5
Add the pureed tomato sauce and bring to a simmer
6
Cook for 15 minutes and remove from the heat
7
For the stuffed peppers: Preheat the oven to 350 degrees F
8
Bring 1 gallon water and 2 tablespoons salt to a boil in a 2-gallon pot
9
Add the pasta and stir continually for the first 2 minutes of cooking to make sure it doesn't stick, then stir occasionally until the pasta is cooked to al dente, about 9 minutes
10
Strain the pasta, spread it on a cookie sheet and drizzle with the olive oil
11
Mix to coat and refrigerate until cold
12
Heat a saute pan over medium heat and add the grapeseed oil and sausage
13
Cook the sausage, stirring with a wooden spoon to break up the chunks, until browned and fully cooked, about 15 minutes
14
Remove from the pan, spread on a cookie sheet and refrigerate until cold
15
Preheat the oven to 350 degrees F
16
Combine the orzo and sausage in a mixing bowl with the diced tomatoes, Parmesan and basil
17
Season with salt and black pepper
18
Cut the top off each bell pepper and remove the seeds and ribs from the inside
19
Trim the bottom of each pepper so it will sit upright on the plate
20
Stuff the peppers with the sausage mixture and top with the mozzarella
21
Arrange in a 9-by-13-inch baking dish, cover with foil and bake for 20 minutes
22
Remove the foil, return the peppers to the oven and bake until tender, 5 to 10 minutes more
23
Remove from the oven and allow the peppers to sit for 5 minutes
24
For the broccoli rabe: Combine 2 gallons of water and 4 tablespoons salt in a large pot and bring to a boil
25
Prepare an ice bath for shocking the broccoli rabe
26
Add half of the broccoli rabe to the water and cook until al dente, 3 to 4 minutes
27
Strain the broccoli rabe from the water and shock in the ice bath
28
Bring the water to back up to a boil and repeat with the rest of the broccoli rabe
29
Remove the broccoli rabe from the ice bath and pat dry with a towel
30
For plating: Reheat the tomato sauce to a simmer over medium heat
31
Heat a saute pan over high heat until it begins to smoke
32
Add the grapeseed oil and then add the blanched broccoli rabe
33
Saute for 2 to 3 minutes and then season with the black pepper and 2 teaspoons of the salt
34
Pool about 4 ounces of the tomato sauce on 6 plates
35
Divide the broccoli rabe among the plates, putting it in the center of the plate and making the pile flat so you can place the stuffed pepper on top
36
Place the stuffed pepper on top of the broccoli rabe and serve immediately