Ingredients

The following ingredients have 5 Servings
  • 8 to 10 mild frying peppers or small to medium red and/or green bell peppers
  • Salt
  • 2 tablespoons butter
  • ¼ cup broken
  • one-inch pieces spaghetti or orzo pasta
  • 1 cup white rice
  • Pepper
  • 2 cups chicken stock
  • 4 tablespoons olive oil
  • divided
  • 2 ribs celery with leafy tops
  • finely chopped
  • 2 onions
  • finely chopped
  • divided
  • 6 cloves garlic
  • finely chopped
  • divided
  • ½ cup parsley
  • finely chopped
  • 2 tablespoons thyme
  • finely chopped
  • 1 large fresh bay leaf
  • 2 cups chicken stock
  • 1 quart passata or tomato purée
  • 1 pound ground beef
  • ½ pound ground veal
  • ½ pound ground pork
  • 2 cups freshly grated Parmigiano-Reggiano cheese
  • divided

Instruction

  • Cut a side off each pepper to make large boats, peppers will be stuffed and remain on their sides
  • Remove seeds and ribs from peppers then finely chop the trimmed pieces
  • Bring a pot of water to a boil
  • Add salt and boil peppers for 4 minutes then cold-shock in an ice bath
  • Drain and pat dry
  • In a saucepot over medium-high heat, melt butter
  • Add pasta or orzo and toast
  • Add rice and season with salt and pepper
  • Add stock, bring to boil and cover
  • Cook 16 minutes then pour out onto a small tray to cool
  • Heat a large skillet over medium-high heat with 2 tablespoons olive oil
  • Add chopped pepper trimmings, celery, half the onions, 4 cloves garlic, parsley, thyme, salt and pepper
  • Stir to soften 7-8 minutes; remove from heat to cool
  • Heat a Dutch oven or large saucepot over medium heat with remaining olive oil, 2 turns of the pan
  • Add remaining onions and garlic, and bay leaf; season with salt and pepper
  • Soften a few minutes then add stock and cook to reduce by half
  • Add passata or purée and heat through, adjust seasonings to taste
  • In a large bowl, combine meats and season with salt and pepper
  • Make a well in the center of the meat and add egg, cooled vegetables, rice and half the cheese
  • Combine the stuffing with your hands and fill the peppers
  • Pour half the sauce into a large casserole dish then arrange the peppers in the dish
  • Top peppers with a little more sauce and remaining cheese
  • Roast peppers 30 minutes covered with foil and 15 more to brown and until a thermometer inserted into the middle reads 155°F