FOODIE FRIDAY RECIPE - ITALIAN STUFFED PEPPERS

Stuffed peppers are a favorite at my house.  The aroma of the peppers and tomato cooking together is seductive.  Even those who do not actually like to eat the peppers will usually eat the stuffing and the sauce.  My particular favorites are the colorful Holland type bell peppers that are available in orange, yellow and red.  The ordinary green bell peppers that I grew up eating are more earthy tasting.  The red pepper has a lovely sweet taste and are readily available at a reasonable price.

Ingredients:

3 bell peppers 

2 pounds chopped beef

2 eggs

1/2 cup plain bread crumbs

1 tablespoon dried minced onion flakes

1 teaspoon parsley flakes

1/2 teaspoon dried oregano

2 tablespoons grated Romano cheese

1 teaspoon worcestershire sauce 

1 teaspoon table salt

1/2 teaspoon black pepper

2 cups good quality tomato sauce

rice, linguine or mashed potatoes

"Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat."

fran lebowitz

Method:

Halve the peppers horizontally [see above photo], remove ribs and seeds and wash in cool water. In a cup or very small bowl, reconstitute onion flakes with 2 tablespoons hot water. In a  large bowl combine the meat, eggs, bread crumbs,parsley, oregano, worcestershire sauce, onion, salt, pepper and cheese.  Mix well by hand until just combined.  Divide the mixture into 6 equal parts and mound into pepper halves.  Place the stuffed peppers into a baking pan and pour the tomato sauce over them.  Cover with foil and bake for 1 hour at 425* or until peppers are soft.

Be sure to use the pepper-flavored sauce over pasta or rice to accompany the peppers.

I recommend a Lambrusco or Sangria to to with this meal.

Italian Stuffed Peppers

FOODIE FRIDAY RECIPE -CHICKEN CACCIATORE

This is a rustic family favorite sure to please

Cacciatore means "hunter style" which gives you a good idea of the simple robust nature of this dish.  Allow several hours total for this recipe.  You can make it in advance, reheat and serve over pasta when you're ready.

Ingredients:

1 medium [3-5 lb.] chicken cut up

1 [28 oz]can crushed tomatoes

2 red or green peppers

3 ribs celery

3 carrots

1 large sweet onion

2 cloves garlic

8-12 oz. sliced mushrooms

1.5 tsp. dried oregano

5 leaves fresh basil or 1 tsp. dried

pinch of thyme

salt & pepper

1/3 cup olive oil

1/3 cup good dry red wine

1 pound spaghetti, linguine or fettuccine

Method:

Heat a large skillet with olive oil over medium heat.  Rinse the chicken in cold water and pat dry with paper towel.  Slowly brown the chicken parts in the skillet until nicely browned on all sides.  As the pieces are browned, remove to a large ovenproof baking dish.*

While the chicken is browning give the onion, celery, peeled carrots, and peppers a rough chop. Peel and chop the garlic.

When all the chicken has been transferred to the baking dish, lightly brown the chopped vegetables in the skillet and oil that the chicken was browned in.  [ add extra oil if needed].  

Using a slotted spoon, transfer the vegetables to the baking dish, spreading over the chicken parts.

In the same skillet, brown the mushrooms.  While the mushrooms are browning salt and pepper them using 1/2 tsp. salt and 1/4 tsp. pepper. When the mushrooms are slightly softened, add the wine, stir and cook for 1 minute.

Transfer the mushrooms to the baking dish along with the liquid from the pan.  

In a bowl combine the tomatoes with the herbs and spices and 1 tsp. salt, 1/2 tsp. pepper and 1/2 can of water.  Pour liquid over the chicken and vegetables. Cover with foil.

Bake in 400* oven for 2 hours.

Remove the chicken to a serving platter and use the sauce over the cooked pasta.

Be sure to serve grated Italian cheese on the side.

* I use a disposable aluminum deep pan with a baking sheet underneath for support.

Chicken Cacciatore