Stuffed Romano Peppers Food

ITALIAN STUFFED PEPPERS

Steps:

• Fill a 6-quart pot 2/3 full with hot water. Place over high heat on the stove and cover.
• Rinse the peppers and pat them dry. Cut out the stems and slice each pepper in half. Scrape out the seeds and membranes and discard them.
• When the water is boiling, carefully place the pepper halves in the pot. Boil the peppers for three minutes.
• Carefully drain the peppers in a colander in the sink. Use tongs to turn the peppers so the cut sides face down, allowing the water to drain out of them. Let them sit in the colander as you make the meat filling.
• Peel the onion and chop it. Preheat your oven to 375 degrees F. Grate the Pecorino and shred your mozzarella, if needed.
• Add the ground beef to a 12-inch skillet on the stove over medium-high heat. Break up the meat with a wooden spoon. After a minute, stir in the chopped onions, red pepper flakes and salt. Cook, stirring frequently, until the meat is browned and the onions are tender. If the meat is lean enough (90%) you shouldn't have to drain any fat. If you have lots of liquid, drain most of it.
• Stir in 1 1/2 cups of marinara sauce to the meat mixture. Stir in the rice (if it was frozen, thaw it in the microwave first.) Add the Pecorino Romano and stir to combine. Cook the mixture for a couple minutes, or until it's heated through.
• Prepare a half sheet pan or a 10x15 baking pan for the peppers. If using a sheet pan, line it with foil and grease it with cooking spray. If using a 10x15 pan, just grease it with spray.
• Add the drained pepper halves to your baking pan, cut side up. Scoop about three tablespoons of the meat filling into each pepper half. Add more meat as needed, until each pepper half is filled to the surface. Scatter any extra meat filling around the peppers in your pan.
• Sprinkle each pepper half with two tablespoons of shredded mozzarella. Gently pat the cheese onto the peppers.
• Bake, uncovered, for 15 minutes at 375 degrees F. Then, broil the peppers for two minutes to brown the cheese, if desired.
• While the peppers are baking, gently rinse your basil leaves and pat them dry. Stack a few leaves, roll them up, and slice them into ribbons. When the stuffed peppers are done, sprinkle the basil on top and serve with extra marinara sauce. Refrigerate leftovers for up to four days.

STUFFED POBLANO PEPPERS

Steps:

• Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
• Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

STUFFED ROMANO PEPPERS

Steps:

• Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and brush an oven-proof dish with oil.
• Heat the oil in a frying pan and fry the pepper halves over a high heat for approx 2 minutes. Remove from the pan and leave to cool.
• Gently fry the diced pepper and onion in the same pan for approx. 5 minutes, then leave to cool.
• In a bowl, mash the feta with a fork and mix with the crème fraîche, egg yolk, parmesan, thyme and diced pepper. Season to taste with salt and ground black pepper.
• Spoon the mixture into the pepper halves, smooth flat and place in the dish. Bake for 20-25 minutes until the cheese is golden. Arrange on plates and serve with fresh baguette if desired.

STUFFED ROMANO PEPPERS RECIPE

Steps:

• To make the stuffing: Heat the oil in a heavy pan, add the onion and cook gently for 5 mins. Add the garlic and chillies, fry for a min, then add the sugar, spices, pine nuts and currants or raisins, and continue to fry until the onions are golden. Set aside to cool.
• Set the oven to 190°C or gas mark 5. Mix the lamb and coriander into the onion mixture and season well.
• Halve the peppers lengthways, and deseed. Spoon stuffing into the peppers and put them in a deep-ish buttered roasting tin or baking dish, with 4tbsp water. Cover tightly with foil. Bake for 40 mins, uncover and bake for another 10 mins, until the peppers are just tender.
• Serve with lemon wedges and rice or bread. (Not suitable for freezing).

BAKED STUFFED ROMANO PEPPERS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put peppers in a roasting tin, then drizzle with a tsp of oil and a little pepper. Bake for 20 mins.
• Meanwhile, toast the bread, then blitz into rough crumbs in the food processor. Mix with the pine nuts, Parmesan, chilli, capers, parsley and remaining oil. Boil the kettle. Put the spinach in a colander, then pour over the boiling water to wilt the leaves. Press out as much liquid as possible.
• Divide the spinach between the peppers, then top with the crumbs. Return to the oven for 15 mins.