by Bevi
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my 65 recipes »
Bevi's Notes:
Expand6 or more whole red peppers Ask a question about this ingredient
For the Stuffing Ask a question about this ingredient
1 pound ground beef Ask a question about this ingredient
1/2 cup Arborio rice, uncooked Ask a question about this ingredient
1/2 cup grated carrot Ask a question about this ingredient
1/2 cup grated zucchini Ask a question about this ingredient
1/2 cup finely chopped onion Ask a question about this ingredient
1/2 cup chopped parsley Ask a question about this ingredient
1 tomato, chopped Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
2 tablespoons milk Ask a question about this ingredient
1 plus cup parmesan cheese Ask a question about this ingredient
6 mini buffalo mozzarella balls, packed in herbed olive oil; OR 6 chunks of mozzarella, formed into 1 inch balls Ask a question about this ingredient
Kosher salt and ground pepper to taste Ask a question about this ingredient
For the Tomato Sauce Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1/2 onion, chopped Ask a question about this ingredient
1 carrot, finely chopped Ask a question about this ingredient
2 stalks celery, finely chopped Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
2 tablespoons tomato paste Ask a question about this ingredient
1 large can diced tomatoes Ask a question about this ingredient
2 cups red wine Ask a question about this ingredient
1 cup stock or water Ask a question about this ingredient
several sprigs thyme, and other herbs of choice Ask a question about this ingredient
1 or 2 tablespoon sugar Ask a question about this ingredient
Salt and pepper to taste Ask a question about this ingredient
Pre-heat oven to 300 degrees F.
Ask a question about this stepStart the tomato sauce. Pour the olive oil in a large Dutch oven pot over medium flame. Add the onions, then the garlic, then the carrots, and then the celery and saute until the onion is translucent.
Ask a question about this stepAdd the tomato paste and stir in fully to blend. Then, add the diced tomatoes, and again stir until blended. Then, add the wine and cook for a few minutes. Then, add the stock or water. Add fresh herbs of your choice, and cook the sauce over low heat. After a while, add the sugar. Let the sauce simmer while you prepare the stuffing for the red bell peppers.
Ask a question about this stepBegin the stuffing. Place all the stuffing ingredients (note: about 3/4 cup parmesan) EXCEPT the mozzarella balls into a glass bowl, and carefully mix the ingredients so they are well blended.
Ask a question about this stepSlice the tops off the peppers, and remove all seeds. Place the stuffing in the peppers, but make a hole in the stuffing you have put in the pepper with your finger so you can insert a mozzarella ball in the center of the pepper as you stuff it.
Ask a question about this stepIf the tomato sauce looks like it is somewhat firm and reduced, place the stuffed peppers in the Dutch oven. You may fit them in snugly. Liberally spoon some tomato sauce on and over each stuffed pepper.
Ask a question about this stepBring to a low boil, cover, and then place the Dutch oven into the oven to bake for at least an hour. Baste the peppers continuously so the arborio rice absorbs liquid.
Ask a question about this stepTest for doneness by taking a tiny taste of rice in one pepper. If the rice is done, place a little parmesan cheese over each pepper, and return to the oven until the cheese is melted.
Ask a question about this stepServe by slicing each pepper in half, topped with some sauce. Note: One pepper is a very hearty serving.
Ask a question about this stepauntie bev! so first of all--- you've converted me to food52. i love it here.
second-- can you please explain the direction that calls for one to wait for the sauce to be "firm and emulsified?" i want to try this recipe but know that i will fret over the readiness of my sauce unless i ask for further details...i've been a strictly semi-homemade cook when it comes to tomato sauce, and think it's due time i amend that.
xoxo
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
Hi Lida! Let the sauce reduce and become firmer, so it is not watery. Not thick like a smoothie, but slightly thicker than jarred sauce.