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STUFFED GREEN PEPPERS WITH TOMATO SAUCE RECIPE | FOOD …



Stuffed Green Peppers with Tomato Sauce Recipe | Food … image

Provided by Food Network

Categories     side-dish

Total Time 3 hours 8 minutes

Prep Time 1 hours 40 minutes

Cook Time 1 hours 25 minutes

Yield 6 servings

Number Of Ingredients 37

Chicken Filling, recipe follows
2 cups cooked long grain rice
Tomato Sauce, heated, recipe follows
6 green bell peppers
1/4 cup olive oil
Salt
Pepper
Minced parsley, for garnish
2 chicken legs, skinned and deboned
1/4 cup olive oil
1 cup (about 1/4 pound) diced onion
1/2 pound mushrooms, chopped fine
2 garlic cloves, minced
1 egg, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon salt
Freshly ground white pepper
1 teaspoon chopped fresh thyme
1/2 teaspoon ground cumin
2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
1 tablespoon tomato paste
2 pounds Roma tomatoes, peeled, seeded, and diced
1 cup homemade Chicken Stock, recipe follows or store-bought, heated
3 ounces butter, cut into small pieces
1/4 cup basil, chiffonade
Salt and freshly ground black pepper
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
1 medium carrot, peeled, trimmed, and cut into 1-inch slices
1 medium onion, peeled, trimmed, and quartered
1 small celery stalk, trimmed, and cut into 1-inch slices
1 small leek, cleaned, trimmed, and cut into 1-inch slices
1 sprig fresh thyme
3 sprigs fresh parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns

Steps:

  • Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm. 
  • Preheat oven to 350 degrees F. 
  • Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper. 
  • Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
  • Coarsely grind the chicken and transfer to a large bowl. Reserve. 
  • In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool. 
  • Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning. 
  • Reserve as stuffing for Green Peppers with Tomato Sauce. 
  • Yield: about 4 cups
  • Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991
  • In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens. 
  • Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed. 
  • Yield: Makes 2 1/2 cups
  • Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top. 
  • Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing. 
  • Yield: Makes about 2 quarts
  • Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000

STUFFED GREEN PEPPERS WITH TOMATO SAUCE RECIPE | FOOD …



Stuffed Green Peppers with Tomato Sauce Recipe | Food … image

Provided by Food Network

Categories     side-dish

Total Time 3 hours 8 minutes

Prep Time 1 hours 40 minutes

Cook Time 1 hours 25 minutes

Yield 6 servings

Number Of Ingredients 37

Chicken Filling, recipe follows
2 cups cooked long grain rice
Tomato Sauce, heated, recipe follows
6 green bell peppers
1/4 cup olive oil
Salt
Pepper
Minced parsley, for garnish
2 chicken legs, skinned and deboned
1/4 cup olive oil
1 cup (about 1/4 pound) diced onion
1/2 pound mushrooms, chopped fine
2 garlic cloves, minced
1 egg, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon salt
Freshly ground white pepper
1 teaspoon chopped fresh thyme
1/2 teaspoon ground cumin
2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
1 tablespoon tomato paste
2 pounds Roma tomatoes, peeled, seeded, and diced
1 cup homemade Chicken Stock, recipe follows or store-bought, heated
3 ounces butter, cut into small pieces
1/4 cup basil, chiffonade
Salt and freshly ground black pepper
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
1 medium carrot, peeled, trimmed, and cut into 1-inch slices
1 medium onion, peeled, trimmed, and quartered
1 small celery stalk, trimmed, and cut into 1-inch slices
1 small leek, cleaned, trimmed, and cut into 1-inch slices
1 sprig fresh thyme
3 sprigs fresh parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns

Steps:

  • Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm. 
  • Preheat oven to 350 degrees F. 
  • Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper. 
  • Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.
  • Coarsely grind the chicken and transfer to a large bowl. Reserve. 
  • In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool. 
  • Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning. 
  • Reserve as stuffing for Green Peppers with Tomato Sauce. 
  • Yield: about 4 cups
  • Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991
  • In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens. 
  • Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed. 
  • Yield: Makes 2 1/2 cups
  • Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top. 
  • Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing. 
  • Yield: Makes about 2 quarts
  • Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000

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