View Full Version : ISO "lydia's stuffed peppers"
01-10-2006, 09:46 AM
I am hoping someone has this recipe! A few weeks ago I saw Lydia's Italian American Kitchen on PBS and she made rice-stuffed cubanell (sp?) peppers. Of course it was during finals at the end of the semester and I thought oh, sure, I'll remember this one. They looked so delicious. Well, I can't remember much except for the rice and have been craving them for a few weeks. Can anyone help? TIA!
01-10-2006, 09:47 AM
Donna, I have that book at home, I'll see if I can find a recipe for them tonite. Wish me luck!
01-10-2006, 10:09 AM
Is this the one? Is was on her website.
Meat Stuffed Peppers
Ingredients: 1/3 cup Arborio rice
8 cubanella or banana peppers, each about 6 inches long
3 tablespoons extra virgin olive oil
1 large yellow onion, chopped (about 1 cup)
8 ounces ground meat (see Note below)
1/3 cup grated Parmigiano-Reggiano cheese
3 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh oregano
3 cups (or as needed) Tomato Sauce or sauce that accompanies Chicken Parmigiana, New-Style
Directions: Peppers with a slight kick to them, like the cubanellas or banana peppers suggested above are wonderful for this dish. If you can’t find those, choose the long, thin-skinned peppers often sold as ‘Italian frying peppers’ in supermarkets. You can serve the peppers alone or with a side of rigatoni, dressed with some of the sauce from the stuffed pepper-baking dish, grated Pecorino Romano cheese and a drizzle of olive oil.
Cook the Arborio rice in a large saucepan of boiling salted water until al dente—tender but firm—about 12 minutes. Drain and cool to room temperature.
While the rice is cooking, preheat the oven to 400° F, prepare the peppers and start the filling: Cut the stems from the peppers and scrape out the seeds and membranes with a teaspoon. Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Stir in the onions and cook, stirring, until wilted, about 4 minutes. Scrape the onions into a mixing bowl, add the ground meat, egg, grated cheese, parsley, oregano and cooked rice, and stir together until evenly blended.
Divide the filling among the peppers, using about ¼ cup to fill each pepper loosely. Rub the outside of the peppers lightly with the remaining tablespoon of olive oil, placing them into a 13 x 9-inch baking dish as you do so. Roast the peppers, turning once or twice with tongs, until softened and lightly browned in spots, about 20 minutes.
Pour in enough of the tomato sauce to barely cover the peppers. Cover the dish with aluminum foil and bake until the peppers are tender and the filling is cooked through, 30 to 40 minutes. Remove and let stand 10 minutes before serving.
Note: A mix of ground beef, pork and veal is best, but that might not be practical. Try at least to use a blend of ground pork and beef, but failing that, all ground beef or pork will do.
01-10-2006, 12:25 PM
Thank you! THANK YOU! That's it!
Only one problem. It's 6 hours from dinnertime. Can I stand to wait????
01-10-2006, 01:27 PM
Something you might try in the future - I've made stuffed bell peppers in the crockpot.
01-10-2006, 01:42 PM
Dorothy- tell me more! How long do you cook them?
01-11-2006, 03:03 PM
I used to make them for my Ex many years ago. I don't like peppers of any kind, so I'd stuff a couple of peppers with basic meatloaf mixture & made a big meatball thingy for me & set them in the crockpot & poured a little tomato sauce on top. I put a couple of baking potatoes on top of them. Turned the crockpot to low in the morning & they were done when I got home from work.
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