Brendas Real Sicilian Stuffed Bell Peppers Food

STUFFED PEPPERS WITH EGGPLANT AND CHEESY RICE

Steps:

• Preheat the oven to 450 degrees F.
• Cut off the tops of each pepper. Pull out the ribs and seeds and discard. Discard the stems and dice the pepper tops. Set aside. Lightly trim the bottoms of each pepper so they can stand up.
• Stand the peppers up on a baking sheet or large skillet and drizzle with oil. Season with salt and pepper then roast until they begin to soften, 5 to 8 minutes.
• Heat the oil in a medium saucepot over medium-high heat. Add the garlic, jalapenos and onions and cook until the onions are translucent, 3 to 5 minutes. Add the diced pepper tops and eggplant and season with salt and pepper. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 3 minutes. Stir in the rice and mix to combine. Add the wine and cook until it is reduced by half, 2 to 3 minutes. Add 2 cups water and the crushed tomatoes and cook, covered, stirring occasionally, until the rice is creamy and al dente, 10 to 12 minutes.
• Remove the saucepot from the heat and stir in the mascarpone and basil. Taste for seasoning, adding additional salt and pepper if needed.
• Reduce the oven temperature to 400 degrees F. Fill each pepper with the rice mixture, then stand them up on the same baking sheet or large skillet and top with the mozzarella. Bake until the cheese is melted and the peppers are cooked through, about 5 minutes. Serve topped with more torn basil and a drizzle of oil.

TRADITIONAL STUFFED BELL PEPPERS

Steps:

• Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
• Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
• Brown ground beef with onions and garlic.
• Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
• Stuff peppers.
• Bake 350 for 45 minutes.

PEPERONI RIPIENI ( ITALIAN STUFFED BELL PEPPERS WITH EGGPLANT)

Steps:

• Salt out eggplants by adding salt and allow to stand 10 minutes until they sweat.
• Wash eggplants again to ensure the bitterness is removed.
• Heat enough olive oil in a fry pan and saute the eggplants until they become soft. Sauteing can be done in batches.
• Remove eggplants to a food processor and pulse for a few seconds.
• Add egg, basil, breadcrumbs, salt and pepper to taste, and mix.
• In the meantime, preheat oven to 200°C.
• Cut off tops of green peppers and remove seeds.
• Arrange bell peppers in a casserole dish with the open part showing.
• Distribute the eggplant stuffing mix to the bell peppers.
• Top each pepper with mozzarella cheese.
• Spray Pam onto the dish and add the water.
• Cover with a tight fitting lid or aluminum foil.
• Bake 30 minutes or until the peppers are tender.

BRENDA'S REAL SICILIAN STUFFED BELL PEPPERS

Steps:

• Wash and slice off the top of the peppers, making a cap. Reserve tops. Remove internal membranes and seeds.
• Place peppers, open side up in medium roaster or deep baking dish. There must be room for the rest of the ingredients.
• Blend gently with a fork, meat, egg, breadcrumbs, parmesan cheese, green onions, 1/2 of the salt and 1/2 of the pepper or to taste.
• In bottom of pepper, place a piece of mozzarella and a few pieces of onion.
• Stuff the peppers with meat mixture and replace cap on each.
• Note: if you have extra meat you can roll them into little meat balls to place on top of peppers.
• Sprinkle the rest of the onion, potatoes, garlic, olives, mushrooms, on top of peppers. (also extra meatballs if you have any.).
• Spoon tomatoes, with thier juice, over it all.
• Season top with basil and remaining salt and pepper or to taste.
• Cover and place in 350 F oven for 45 minutes.
• Uncover and bake for another 45 minutes, keeping an eye on the liquid. You may have to add a little water if it appears to be too dry.
• Try to move the veggies away from the edges once in a while so that they don't stick to the sides.
• Plate and serve with a crusty bread.