Wednesday, October 24, 2007

Easy Italian Recipes – Stuffed Bell Peppers

This dish is really easy. It is a bit longer to prepare than other dishes in this series because the peppers need to cook for about 45 minutes. The trick is to get them into the oven and then go do other things. For a Northern Italian cook it is unusually easy because the filling would be left-over risotto mixed with some breadcrumbs. This recipe is based on not having Risotto Yellow Bell Peppers and Gorgonzola left over (or any other risotto for that matter).

Ingredients (for each Bell Pepper):

1 tbsp breadcrumbs (large grain)
2 tbsp rice
½ tsp Parmesan Cheese
1 oz Gorgonzola or Blue Cheese
salt and pepper
1 Bell Pepper (Red or Yellow) for each person
1 egg (minimum) for every 4 Bell Peppers


Boil the rice (normal preparation for sticky rice).

While the rice is cooking, cut the stems out of the peppers. The Peppers may then be cut either horizontally or vertically. If the cut is horizontal (so the pepper would stand up) cut just under the crown. Slice the crowns into paper thin slices about 1 inch long and set aside. Remove the seeds and the white “briny” rib. Rinse both inside and out.

Preheat the oven to 375 degrees.

When the rice is cooked, move the rice to a large bowl. Crumble the Gorgonzola. Add the Gorgonzola, Parmesan, Breadcrumbs, sliced peppers and eggs. With your hands, mix together thoroughly. Salt and pepper to taste.

Brush a bit of Olive Oil on a baking pan. Fill the shells with the rice mixture. Place the stuffed peppers on the baking pan and cook for 45 minutes. The skin should turn slightly dark.

Serve hot with a fresh red table wine.

Desserts from Omaha Steaks:


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Anonymous Suanne said...

The cakes look so decadent, YUM!

7:17 AM


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