May 27, 2012

Stuffed Peppers (Peperoni Ripieni)

Stuffed Red Bell Pepper

I had a hankering for stuffed peppers for a while so I made some today. Peppers are flooding the farmers market and a couple of big, ripe red bell peppers called out to me this morning.

The roasted stuffed peppers are tender and sweet. The arborio rice and ground beef stuffing is pumped up with shallot, oregano, parsley and parmigiano and baked with a simple San Marzano  tomato-basil sauce. The top is golden with a nutty, crunchy crust. The moist savory rice stuffing absorbs the sweet San Marzano and basil sauce to create a taste medley in each bite.  Early summer on a plate. Just delicious.

Stuffed peppers don’t take that long to make. Most of the time is roasting the stuffed peppers and then finishing them in the oven with the tomato sauce.

You can serve the stuffed peppers as an antipasto course, as a side with meat or for lunch, maybe with some pasta dressed with the tomato sauce from the baking pan on the side.

Use bell peppers or choose your favorite pepper. Italian frying peppers or banana peppers work well too. Don’t add the meat and enjoy just as flavorful vegetarian stuffed peppers.

Buon appetito!

Stuffed Peppers

Ingredients

  • 2 large red bell peppers
  • 1/2 cup arborio rice
  • 3 tablespoons EVOO
  • 1 large shallot
  • 6 ounces ground beef
  • 1 egg
  • 1/3 cup grated parmigiano reggiano
  • 3 tablespoons chopped fresh Italian parsley
  • 1 tablespoon oregano
  • 2 cups San Marzano tomato and basil sauce
  • sea salt and freshly ground black pepper to taste

Cooking Directions

  1. Heat the oven to 400 degrees.
  2. Bring a cup and a half of salted water to a boil.
  3. Add the arborio rice, lower to a simmer, cover and cook until al dente, about 10 minutes.
  4. If all the water is not absorbed drain the rice and set aside.
  5. Cut off the top of the peppers.
  6. Remove the seeds and cut out the membranes. Be careful not to split the pepper. Set aside.
  7. Chop the shallot and the tops of the peppers into about a quarter inch dice.
  8. Put 2 tablespoons of oil in saute pan.
  9. When the oil ripples add the shallot and pepper and saute until wilted and slightly browned, about 4 minutes. Set aside to cool.
  10. Beat the egg in a bowl large enough to hold all the stuffing ingredients.
  11. Add the beef, oregano, parsley, parmigiano. rice and sauteed shallot and peppers.
  12. Add salt and pepper to taste and mix well.
  13. Divide the filling in half and stuff the peppers.
  14. Sprinkle a little EVOO and grated parmigiano on top.
  15. Brush the sides of the peppers with oil and place in a baking dish.
  16. Add a little water and oil to the bottom of the pan and roast until the top is browned and some dark spots appear on the side of the pepper, about 20 minutes.
  17. Take the pan out of the oven and add 2 cups of San Marzano tomato sauce (recipe below), cover tightly with aluminum foil and bake until the peppers are tender and the filling is cooked, about 20 minutes more.
  18. Let the peppers sit for 10 minutes.
  19. Put the peppers on a plate and spoon some of the sauce all around.
  20. Serve warm. Cut the peppers in half and you can serve 4.

Quick San Mazarzano Tomato and Basil Sauce

Ingredients

  • 1 28-ounce can Whole San Marzano tomatoes imported from Italia
  • 6 large basil leaves
  • 4 cloves garlic, smashed
  • 2 tablespoons EVOO
  • sea salt to taste

Cooking Directions

  1. Crush the San Marzano tomatoes with your hands or run them through a food mill. (You want a smooth sauce without large chunks of tomato.)
  2. Put the oil and garlic in a saute pan and cook the garlic until it just starts to brown. Discard the garlic.
  3. Add the tomatoes and stir well to mix in the hot garlic-infused oil.
  4. Add the basil leaves and simmer the sauce to evaporate some of the water, about 15 minutes.

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3 thoughts on “Stuffed Peppers (Peperoni Ripieni)”

  • Gianni,
    I have been looking for a nice easy clean recipe for great stuffed perres for a while. Yours seems to fit the bill.

    I am going to try it but I am a little leery about making the stuffing with unbrowned hamburg. Do you think that if I used browned hamburg and shortened the final roasting time a bit I’d be OK ?

    Reply

    • Ciao Frank.

      No problem browning the ground beef before adding it to the stuffing. I’d leave the baking time as is so you make sure the peppers are fully cooked and the skin starts to wrinkle and you get a crust on top.

      Reply

  • Good recipe. Haven’t done these in a while. Now that you mention it, I’ll have to do some. Thanks.

    Reply

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