Lidias Stuffed Peppers Food

STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
• In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

PEPPERS-STUFFED-FROM LIDIA RECIPE - (4.7/5)

Steps:

• Cook the Arborio rice in a large saucepan of boiling water until al dente-tender but firm-about 12 minutes. Drain and cool to room temperature. While the rice is cooking, preheat the oven to 400 degrees F., prepare the peppers, and start the filling: Cut the stems from the peppers and scrape out the seeds and membranes with a teaspoon. Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes. Scrape the onion into a mixing bowl, add the ground meat, egg, grated cheese, parsley, oreagano, and cooked rice, and stir together until evenly blended. Divide the filling among the peppers, using about 1/4 cup to fill each pepper loosely. Rub the outside of the peppers lightly with the remaining tablespoon of olive oil, placing them in a 13"x9" baking dish as you do so. Roast the peppers, turning once or twice with tongs, until softened and lightly browned in spots, about 20 minutes. Pour in enough of the tomato sauce barely to cover the peppers. Cover the dish with aluminum foil and bake until the peppers are tender and the filling is cooked through, 30 to 40 minutes. Remove, and let stand 10 minutes before serving. Makes 4 servings

ROASTED PEPPER ROLLS STUFFED WITH TUNA

Steps:

• Preheat the oven to 350°F
• Rub the peppers all over with 2 tablespoons olive oil, season with ½ teaspoon salt and place on a parchment-lined baking sheet.
• Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.
• Let the peppers cool completely.
• Slice in half (through the stem end), discard the stem, peel off the skin and slice the halves lengthwise into strips 2-inches wide.
• Scrape the seeds from the strips and lay them in a sieve to drain and dry.
• To make the stuffing, drain the tuna, and break it into flakes in a medium-size bowl.
• One at a time, mix the seasonings into the tuna with a fork: chopped anchovies, capers, vinegar, mustard, mayonnaise, parsley, 2 tablespoons olive oil and about ½ teaspoon salt.
• Stir vigorously, breaking up lumps of fish, until the stuffing is soft and fairly smooth.
• Add more of any seasoning to taste.
• Drop a scant tablespoon of stuffing at one end of each roast pepper strip and roll it up snug, creating a neat cylinder.
• Press the pepper as you wrap so it adheres to itself and stays closed.
• To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over and sprinkle lightly with coarse salt.

LIDIA'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop the stems fine.
• Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Sir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
• Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley and the sauteed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
• Using 2 tablespoons of the butter, grease a 12-by-18-inch low-sided baking pan. Arrange the mushrooms side-by-side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the bread crumbs are golden brown, about 20 minutes.
• Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms and serve immediately.

MEAT-STUFFED PEPPERS

Steps:

• Cook the Arborio rice in a large saucepan of boiling salted water until al dente-tender but fi-about 12 minutes. Drain and cool to room temperature.
• While the rice is cooking, preheat the oven to 400° F, prepare the peppers, and start the filling: Cut the stems from the peppers and scrape out the seeds and membranes with a teaspoon. Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes. Scrape the onion into a mixing bowl, add the ground meat, egg, grated cheese, parsley, oregano, and cooked rice, and stir together until evenly blended.
• Divide the filling among the peppers, using about 1/4 cup to fill each pepper loosely. Rub the outside of the peppers lightly with the remaining tablespoon of olive oil, placing them in a 13 × 9-inch baking dish as you do so. Roast the peppers, turning once or twice with tongs, until softened and lightly browned in spots, about 20 minutes.
• Pour in enough of the tomato sauce barely to cover the peppers. Cover the dish with aluminum foil and bake until the peppers are tender and the filling is cooked through, 30 to 40 minutes. Remove, and let stand 10 minutes before serving.